EASY PESTO CHICKEN AND VEGETABLES Are you prepared to do this? I didn’t quite expect how simple and wonderful this lunch would be. Oh absolutely, I’m going to cook this every single week when I sat down to enjoy my first bowl of the pesto chicken and vegetables. For meal preparation, it’s the ideal quick, tasty, and light recipe. And it’s quite easy.
Content Update Date- 24/02/2024
For this quick sauté, I used a summery combination of yellow squash, zucchini, red bell pepper, green beans, and red onion, but there are many other vegetable alternatives. Here are some additional vegetables you might include:
When utilising various vegetables, it’s important to bear in mind when to put them to the skillet. You don’t want to thoroughly cook the vegetables for this dish. They must be perfectly delicate and crisp. In order to prevent them from becoming overcooked, add the tough veggies first and the soft ones last.
CAN THE CHICKEN BE SUBSTITUTED?
Of course, there are choices for that as well! Both tofu and shrimp, in my opinion, would be fantastic in this recipe. If using tofu, I would coat it in cornflour, cook it separately (see the method used in this recipe), then mix it in with the pesto and vegetables.
SERVING GUIDELINES FOR PESTO CHICKEN AND VEGETABLES
I simply ate a bowl of tasty chicken and vegetables from this dish as is. However, there are more choices! You could serve this over some cooked orzo or quinoa, a bed of greens, or even over a dish of rice. In all honesty, I might even put them on a flatbread with some mozzarella on top to make a vegetable pizza!
HOW LONG DOES IT PERFORM WELL?
My pesto chicken and vegetables lasted around four days, but your results may vary based on the state of your refrigerator, the freshness of the ingredients, and how long you cook the vegetables. For this dish, you only need to barely sauté the vegetables, as I already explained. So that they don’t become too wilted, just cook them tender-crisp. They have a wonderful texture and a vibrant, fresh flavour as a result, and they also keep a little longer in the refrigerator.
EASY PESTO CHICKEN AND VEGETABLES
$1.50 for one red bell pepper
1 zucchini costs $0.60.
$1.00 for one yellow squash
Red onion, half ($0.19)
1.3 pounds of skinless, boneless chicken breast for $6.67
Cooking oil, 2 Tbsp ($0.08)
Green beans, frozen, 1 cup ($0.67)
Pesto, one-third cup* ($0.73)
Salt, 1/8 teaspoon* ($0.01)
freshly cracked pepper, 1/8 tsp ($0.01)
Grated Parmesan, 1 Tbsp ($0.11)
Slice the red onion, chop the bell pepper, yellow squash, and zucchini. I prefer to cut the vegetables into a variety of shapes, but I try to keep the sizes of the pieces fairly consistent.
Chicken breasts should be cut into 1-inch cubes.
Heat the frying oil in a large skillet over medium-high heat. Add the chicken after the oil and skillet are very hot and cook until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
Just until thawed, add the green beans to the skillet and cook for an additional one to two minutes.
Red onion and bell pepper should be added to the skillet. 1-2 minutes more of sautéing. Increase the heat just a little if water starts to collect in the skillet. The temperature need to be high enough for the water released by the veggies to swiftly evaporate.
Add the zucchini and yellow squash to the skillet and cook for a further 2-3 minutes, or just long enough for the squash to start to soften.
After removing the skillet from the heat, whisk in the pesto to evenly coat the contents. Taste the vegetables, and if necessary, season with salt, pepper, or more pesto. Just before serving, add a little Parmesan on top. EASY PESTO CHICKEN AND VEGETABLES