Pesto Chicken and Veggies

A top down shot of chicken with pesto and vegetables in a skillet.

5 from 1 vote

Flavorful Pesto Chicken and Veggies cooked in one skillet in under 30 minutes. Lean bites of chicken, crisp-tender green beans and blistered cherry tomatoes are tossed in pesto and Parmesan for a high protein meal on a busy day.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Low Calorie

Keyword: pesto chicken and veggies

Servings:

Calories: 450kcal

Author: Valerie Brunmeier

Ingredients

1 ½ pounds boneless skinless chicken breast
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
12 ounces French green beans trimmed
3 tablespoons olive oil divided
10 ounces cherry or grape tomatoes whole or halved if big
½ cup basil pesto
¼ cup shredded Parmesan cheese plus additional for serving.

Instructions

Cut the chicken breasts into bite-size (1-inch) pieces. Set aside.
Place the green beans in a large skillet and add just enough water to come up the sides but not cover them. Bring the water to a boil over HIGH heat, reduce the heat to LOW and cover the skillet. Simmer for 3 to 4 minutes, or until the green beans are just barely fork tender but still crisp (they will finish cooking later). Transfer the green beans to a colander to drain.
In the dry, empty skillet, heat 2 tablespoons of olive oil over MEDIUM-HIGH heat. Add the chicken and season it with salt and pepper. Cook, stirring occasionally, for 5 to 6 minutes, or until lightly golden and cooked through. Remove the skillet from the heat and transfer the chicken to a plate to rest.
Add the remaining oil to the skillet and return it to MEDIUM heat. Add the partially cooked green beans and cook, stirring, for a minute or two. Add the tomatoes and cook, stirring frequently, just until the green beans are crisp tender and the tomatoes are beginning to blister, about 3 to 4 minutes. Remove the skillet from the heat.
Return the chicken and the juices from the plate to the skillet and toss with the veggies. Add the pesto (off the heat) and stir again to coat everything with the pesto.
Sprinkle with the Parmesan and serve.

Nutrition