Pesto Chicken & Veggies in 20 Minutes!
Ingredients
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 1/2 red onion
- 1.3 lbs boneless, skinless chicken breast
- 2 tbsp cooking oil
- 1 cup frozen green beans
- 1/3 cup pesto
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
Instructions
- Chop the bell pepper, yellow squash, and zucchini into ½-inch pieces.
- Cube the chicken breasts into ½-inch pieces.
- Heat cooking oil in a large skillet over medium-high heat until very hot. Add chicken and sauté for 3-5 minutes until opaque.
- Add frozen green beans to the skillet and sauté for 1-2 minutes until thawed.
- Add bell pepper and red onion. Sauté for 1-2 minutes. Increase heat slightly if water pools.
- Add yellow squash and zucchini. Continue to sauté for 2-3 minutes until slightly softened.
- Turn off heat. Stir in pesto until chicken and vegetables are well coated. Season with salt and pepper to taste.