Description
A delightful dish that combines tender chicken with fresh zucchini and vibrant pesto, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 500 grams (about 1 pound) chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1/2 cup basil pesto (store-bought or homemade)
- 250 grams (about 2 cups) cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients by cutting the chicken, slicing the zucchini, halving the cherry tomatoes, and mincing the garlic.
- Heat the olive oil in a large skillet over medium heat for about 1 minute.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- In the same skillet, add the sliced zucchini and cook for 4-5 minutes until tender and slightly caramelized.
- Add the minced garlic and halved cherry tomatoes, sauté for an additional 2-3 minutes.
- Return the cooked chicken to the skillet and pour in the basil pesto, stirring to coat everything well.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve warm, optionally with crusty bread or over rice or pasta.
Notes
- For a vegan option, replace chicken with chickpeas or tofu.
- Use dairy-free pesto to make it vegan-friendly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat using a microwave or stovetop, adding a splash of water to prevent drying out.
- For a low-carb option, serve over cauliflower rice instead of pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken, Zucchini, Pesto, Skillet, Healthy, Quick Meal