Jessica’s Pithy Pesto Chicken with Vegetables
Recipe Facts
Prep Time: 10min
Cook Time: 10min
Active: 20min
Total: 20min
Yield: 2 Servings
Nutrition
810 Calories per Serving
Total Fat 53g
Sat. Fat 16g
Cholesterol 226mg
Sodium 2526mg
Carbohydrate 23g
Fiber 7g
Sugars 7g
Protein 57g
Special Equipment
Large skillet
Ingredients
2 Tbsp (30g) Olive oil.
5g (chicken) + 5g (vegetables) Kosher salt.
Black pepper.
1lb (450g) Chicken breast (boneless, skinless), sliced in half horizontally.
1 Zucchini (125g), cut into half moons.
1 Red bell pepper (125g), cored & cut into strips.
1/2 Red onion (125g), sliced lengthwise to match bell pepper thickness.
1 Cup (125g). Grape tomatoes.
1/3 Cup (75g) store-bought basil pesto.
1/3 Cup (75g) Heavy cream.
1/2 Lemon, zested & juiced.
2 Tbsp (30g) Pine nuts, toasted (optional) for garnish.
Fresh Basil, chiffonade (optional) for garnish.
Make It
Pat chicken breasts dry and season with salt and pepper on both sides.
In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking. Add chicken and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
In a small bowl or glass measuring cup, mix together the basil pesto and cream.
Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.