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Pesto Chicken and Veggies

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Pesto Chicken and Veggies is a quick and flavorful dish made with tender chicken, colorful vegetables, and vibrant basil pesto. Perfect for meal prep or an easy dinner, it’s a healthy, well-balanced option ready in about 30 minutes.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
  • 1/3 cup pesto sauce (store-bought or homemade)
  • 3 cups assorted vegetables (zucchini, bell peppers, cherry tomatoes, broccoli), chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced or 1 tsp garlic powder (optional)
  • 1 tbsp lemon juice (optional, for brightness)

Instructions

  1. Preheat oven to 400°F (200°C) if roasting, or heat a large skillet over medium-high heat if sautéing.
  2. In a bowl, toss chicken with 2 tbsp pesto, 1 tbsp olive oil, salt, pepper, and garlic if using.
  3. Add chopped vegetables to the bowl with remaining olive oil, salt, and pepper; toss to coat.
  4. For roasting: Spread chicken and veggies on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender.
  5. For sautéing: Cook chicken in a hot skillet for 8–10 minutes until browned and cooked through. Add veggies and sauté for another 5–7 minutes until tender.
  6. Remove from heat and drizzle with remaining pesto and optional lemon juice.
  7. Serve warm on its own or over rice, pasta, or your grain of choice.

Notes

  • Don’t overcook the chicken — it stays juicier when cooked quickly at high heat.
  • Store-bought pesto makes this dish super convenient, but homemade adds fresh flavor.
  • Customize with your favorite seasonal vegetables.
  • Add cheese or nuts for extra richness and crunch.
  • Great hot or cold — ideal for meal prep lunches.

Nutrition

Find it online: https://thefamilycooking.com/pesto-chicken-and-veggies/