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Easy Pesto Chicken and Vegetables
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Ingredients
0 of 11 gathered
Step by step
Method
5 steps
- 1
Cut the bell pepper, zucchini, yellow squash, and red onion into bite-size pieces. Cube the chicken into roughly ½-inch pieces so it cooks quickly.
- 2
Heat the oil in a large skillet over medium-high heat. Add the chicken in one layer and cook 3–5 minutes, stirring once or twice, until opaque on the outside.
- 3
Add the frozen green beans and cook 1–2 minutes, just until thawed. Stir in the bell pepper and onion and cook another 1–2 minutes; keep the pan hot so extra water cooks off.
- 4
Add the zucchini and yellow squash. Stir-fry 2–3 minutes, until the squash is tender at the edges but still has some bite.
- 5
Turn off the heat and fold in the pesto. Taste and add salt, pepper, or another spoonful of pesto, then scatter Parmesan over each serving.