Easy Pesto Chicken and Vegetables

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!

Pesto chicken and vegetables in a skillet
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings (1.5 cups each)
Cost: $11.07 recipe / $2.77 per serving

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
  • 1 Tbsp grated Parmesan cheese

Instructions

  1. Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. Aim to make the pieces all around the same size.

    Chopped vegetables on a cutting board

  2. Cube the chicken breasts into ½-inch pieces.

    Cubed chicken breast on a cutting board

  3. Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).

    Cooked chicken in the skillet with green beans being added
  4. Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed. 

  5. Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.

    Red bell pepper and red onion added to the skillet

  6. Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.

    Zucchini and yellow squash added to the skillet

  7. Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

    Pesto being added to the skillet

The Finished Dish

Finished pesto chicken and vegetables in skillet

Fresh from the skillet

Pesto chicken and vegetables in a serving bowl with Parmesan

Ready to serve

Pesto chicken and vegetables in meal prep containers

Perfect for meal prep

Close-up of pesto chicken and vegetables

A delicious, healthy meal

Recipe Notes

You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste.

Storage Tips

This recipe keeps well in the refrigerator for up to 4 days, making it perfect for meal prep. Store in airtight containers.

Vegetable Options

Feel free to substitute with other vegetables such as broccoli, carrots, grape tomatoes, mushrooms, fresh corn, asparagus, or spinach. Add sturdy vegetables first and tender vegetables later to ensure proper cooking.

Protein Substitutions

This recipe also works well with shrimp or tofu instead of chicken.

Nutrition Information (Per Serving)

  • Serving Size: 1.5 cups
  • Calories: 369 kcal
  • Carbohydrates: 11.7g
  • Protein: 36.8g
  • Fat: 19.2g
  • Sodium: 423mg
  • Fiber: 3.4g

Recipe adapted from Budget Bytes