Quick Pesto Chicken and Veggies
This Quick Pesto Chicken and Veggies is an easy, delicious, and light, 30-minute dish that everyone will love!
Servings: 4 servings
- 1 lb. skinless chicken thighs, cut into pieces
- 2 tbsp. olive oil
- 1 medium zucchini, cut into pieces
- 2 bell peppers, cut into pieces
- 2 tbsp. homemade pesto sauce
- salt and pepper to taste
- chopped parsley to garnish
Heat the olive oil in a large skillet on medium-high heat. Add the chicken and fry it for about 5-7 minutes, until golden and cooked through. Season with salt and pepper.
Remove the chicken from the skillet and set aside. In the same pan, add the zucchini and peppers and fry for another 5 minutes. (Add a little oil, if needed).
Add 1 tbsp. of pesto to the veggies and mix well. Move the veggies to the side, and bring the chicken back to the pan. Add the remaining 1 tbsp. of pesto to the chicken and mix. Garnish with chopped parsley.
Calories: 326kcal | Carbohydrates: 0.4g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 97mg | Sodium: 497mg | Potassium: 291mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 1.4mg