Description
A vibrant and healthy Pesto Chicken and Veggies recipe featuring seared chicken breasts coated in flavorful basil pesto, paired with crisp green beans and juicy cherry tomatoes. This quick stovetop meal is perfect for a wholesome dinner or lunch.
Ingredients
Scale
Chicken
- 3 medium chicken breasts boneless and skinless
- salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Sauce
- 1 pound green beans ends trimmed
- 2 cups cherry tomatoes halved
- ½ cup basil pesto
- ¼ cup Parmesan cheese grated
Instructions
- Season Chicken: Generously season the chicken breasts with salt and pepper on both sides to prepare them for cooking.
- Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook undisturbed for 7 minutes to develop a good sear. Flip the chicken and cook for an additional 7 minutes or until fully cooked through. Transfer the chicken breasts to a cutting board and set aside.
- Sauté Green Beans: Add the trimmed green beans to the same skillet and cook, stirring occasionally, for 15 minutes until they become tender but still crisp.
- Add Chicken, Tomatoes, and Pesto: Slice the cooked chicken breasts into strips and return them to the skillet. Add the halved cherry tomatoes and basil pesto, stirring everything until well coated and heated through.
- Serve: Serve the dish immediately, sprinkled generously with freshly grated Parmesan cheese for added flavor.
Notes
- Pat the chicken breasts dry with paper towels before seasoning to ensure a better sear.
- Keep an eye on the green beans as cooking times can vary; stir them to cook evenly and keep them crisp-tender.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption by using a digital cooking thermometer.
- Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
