This Easy Pesto Chicken and Vegetables Stir-Fry brings vibrant flavors and quick cooking to your kitchen. It is the ultimate simple weeknight meal, perfect for busy schedules. This recipe helps you enjoy a fresh, healthy dinner with minimal effort. Plus, it is fantastic for meal prep, ensuring delicious and nutritious options are always ready.
Table of Contents
Why You’ll Love This Pesto Chicken and Vegetables Recipe
You will adore this Pesto Chicken and Vegetables recipe for so many great reasons! It truly makes cooking easy and enjoyable.
- Super quick and simple: This dish comes together in under 30 minutes. It is perfect for busy weeknights when you need a fast, healthy meal.
- Packed with fresh flavors: Bright pesto combined with tender-crisp vegetables and savory chicken creates an irresistible taste.
- Ideal for healthy meal prep: Cook a larger batch and portion it out for lunches or dinners throughout the week.
- Highly customizable: Easily swap vegetables or proteins based on what you have on hand or what is in season.
- One-pan friendly: Enjoy less cleanup thanks to cooking everything in a single large skillet.
Ingredients
To make this delicious Pesto Chicken and Vegetables, you will need fresh, simple ingredients. This combination creates a hearty and flavorful dish that satisfies everyone. We focus on lean protein and colorful vegetables for a balanced meal.
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 1/2 red onion
- 1.3 lbs. boneless, skinless chicken breast
- 2 Tbsp cooking oil (like olive oil or avocado oil)
- 1 cup frozen green beans
- 1/3 cup pesto (store-bought or homemade)
- 1/8 tsp salt*
- 1/8 tsp freshly cracked pepper*
- 1 Tbsp grated Parmesan*
Notes & Substitutions
You can easily adjust these ingredients to fit your preferences or what you have on hand, making this chicken and veggie stir-fry incredibly versatile.
- Vegetables: Feel free to swap bell peppers for broccoli florets, asparagus, mushrooms, or cherry tomatoes. You can also add spinach at the very end.
- Chicken: Not a fan of chicken? Use shrimp, sliced sausage, or even plant-based options like firm tofu or chickpeas for a different protein.
- Pesto: Homemade pesto offers the freshest taste, but a good quality store-bought jar makes this recipe even quicker. Adjust the amount to your taste.
- Seasoning: Always taste before adding more salt and pepper. Pesto can be quite salty on its own, so start with less.
Equipment
Gathering your tools before you begin cooking simplifies the process and ensures a smooth experience. You do not need anything fancy to make this wonderful meal.
- Large skillet: A cast iron skillet or a good quality non-stick pan works best for even cooking and preventing sticking.
- Cutting board: Essential for safely preparing your ingredients.
- Sharp knife: A sharp knife makes chopping vegetables and chicken much easier and safer.
- Spatula: For stirring and flipping ingredients in the hot skillet.
Instructions
Creating this flavorful Pesto Chicken and Vegetables dish is simple with these step-by-step instructions. Follow along for perfect results every time. Remember, the key is to work quickly and keep the heat high enough to get a nice sear on your ingredients.
- Prep Vegetables: Begin by preparing all your vegetables. Dice the red bell pepper, yellow squash, and zucchini into bite-sized pieces. Aim for pieces that are roughly the same size to ensure even cooking. Then, slice the red onion thinly. This uniform cutting is crucial for a perfectly cooked stir-fry.
- Cube Chicken: Next, cut the boneless, skinless chicken breasts into ½-inch bite-sized cubes. Again, keeping the pieces uniform helps them cook through at the same rate. Pat the chicken dry with a paper towel for a better sear.
- Sauté Chicken: Place your large skillet over medium-high heat. Add the cooking oil and let it get very hot. Once shimmering, add the cubed chicken pieces to the skillet in a single layer if possible. Sauté them for about 3-5 minutes, stirring occasionally, until they turn opaque and are lightly browned on the outside. Do not worry about cooking the chicken all the way through at this stage; it will continue to cook with the vegetables.
- Add Green Beans: Stir in the frozen green beans with the chicken. Continue to sauté for an additional 1-2 minutes, just until the green beans have thawed and brightened in color. This brief cooking time helps them integrate nicely into the dish.
- Introduce Bell Pepper & Onion: Add the diced bell pepper and sliced red onion to the skillet. Sauté for another 1-2 minutes. You want the vegetables to begin softening slightly but still retain some crunch. If you notice water pooling in the skillet, increase the heat slightly. The high heat helps evaporate moisture quickly, preventing the vegetables from steaming instead of sautéing.
- Incorporate Squash & Zucchini: Now, add the yellow squash and zucchini to the skillet. Continue to sauté for 2-3 minutes more. Cook until the squash softens slightly but still remains tender-crisp. You do not want mushy vegetables, so keep an eye on them. Their vibrant color and slight firmness are indicators of perfect readiness.
- Finish with Pesto: Turn the heat off the skillet completely. Add the pesto to the hot vegetables and chicken. Stir everything together gently until all the ingredients are thoroughly coated in the fragrant pesto sauce. The residual heat from the skillet will warm the pesto without cooking it, preserving its fresh flavor.
- Season and Serve: Give the Pesto Chicken and Vegetables a taste. Adjust the seasoning by adding more salt or freshly cracked black pepper if desired. If you want a more intense pesto flavor, add a little extra. Finally, sprinkle a light amount of grated Parmesan cheese over the top just before serving. Enjoy your delicious and easy meal!
Pro Tips & Troubleshooting
Making this Pesto Chicken and Vegetables dish even better is easy with these simple tips. Avoid common pitfalls for a perfect meal every time.
- Chopping Uniformly: Always chop your vegetables and chicken into similar-sized pieces. This ensures everything cooks evenly and prevents some parts from being overcooked while others are still raw.
- High Heat Sautéing: Maintain medium-high to high heat when sautéing. This helps the vegetables caramelize slightly and prevents them from releasing too much water and becoming soggy.
- Don’t Overcook Vegetables: Cook vegetables until they are just tender-crisp. Overcooked vegetables lose their texture and nutrients. They should still have a slight bite to them.
- Adjust Pesto to Taste: Pesto can vary in intensity. Start with the suggested amount and add more if you prefer a stronger flavor. This allows you to personalize your pesto chicken dish.
- Meal Prep Prep: Once cooked, allow your pesto chicken and vegetables to cool completely before portioning them into airtight containers. This prevents condensation and keeps everything fresh longer.
Serving, Storage & Variations
This versatile Pesto Chicken and Vegetables recipe offers many ways to enjoy it, store it, and switch it up. It is perfect for adapting to your family’s tastes.
Serving Suggestions
Serve this vibrant dish as-is for a light, low-carb meal. It also pairs wonderfully with a side of fluffy rice, your favorite pasta, or protein-rich quinoa. For a refreshing touch, add a squeeze of fresh lemon juice just before serving. This enhances the bright flavors.
Storage
Store any leftover Pesto Chicken and Vegetables in an airtight container in the refrigerator for up to 3-4 days.
According to the USDA, safe food storage practices for leftovers emphasize prompt refrigeration to prevent bacterial growth.
Ensure it cools completely before sealing. This maintains freshness and prevents bacterial growth.
Reheating
Reheat leftovers gently in the microwave or on the stovetop over medium heat until warmed through. Be careful not to overcook the vegetables during reheating. A splash of water or broth can help if the dish seems dry.
Vegetable Variations
Get creative with your veggies! Consider adding chopped broccoli, asparagus, sliced mushrooms, or halved cherry tomatoes. Sweet potatoes or cauliflower florets also make great additions. You can also stir in some fresh spinach at the very end.
Protein Swaps
Easily swap chicken for other proteins. Try shrimp for a seafood twist, sliced Italian sausage, or even chickpeas for a vegetarian option. Paneer cubes also work wonderfully here.
Flavor Boosts
Enhance the flavor profile further. Add minced garlic or a pinch of red pepper flakes with the onions for a little kick. A tablespoon of balsamic glaze drizzled over the top before serving adds a lovely tang.
Nutrition
Understanding the nutritional breakdown helps you make informed choices. This Pesto Chicken and Vegetables recipe offers a balanced meal.
| Nutrient | Amount (per 1.5 cups serving) |
|---|---|
| Calories | 369.33 kcal |
| Carbohydrate Content | 11.68 g |
| Protein Content | 36.8 g |
| Fat Content | 19.2 g |
| Sodium Content | 423.15 mg |
| Fiber Content | 3.43 g |
Please note: Nutritional values are estimates and may vary based on specific ingredients and brands used.
FAQ
Got questions about making this delicious Pesto Chicken and Vegetables? We have got you covered with quick answers to common queries.
- How long does Pesto Chicken and Vegetables last in the fridge? This dish stays fresh in an airtight container for 3-4 days when properly refrigerated.
- Can I use homemade pesto? Absolutely! Homemade pesto often has a brighter, fresher flavor and works wonderfully in this recipe.
- What other vegetables work well in this recipe? Broccoli, asparagus, mushrooms, and cherry tomatoes are all excellent additions or substitutions.
- Is this recipe good for meal prepping? Yes, it is perfect for meal prepping! Cook a batch and divide it into containers for quick, healthy meals throughout the week.
- Can I make this dairy-free? To make it dairy-free, simply ensure your pesto is dairy-free (many store-bought varieties are) and omit the optional grated Parmesan cheese.
Conclusion
This Easy Pesto Chicken and Vegetables Stir-Fry proves that healthy, flavorful meals do not have to be complicated. It combines tender chicken, fresh vegetables, and vibrant pesto into one satisfying dish. Perfect for busy weeknights or proactive meal prep, this versatile recipe is a true time-saver. Give this delicious and adaptable meal a try tonight; your family will thank you!
Easy Pesto Chicken and Vegetables Stir-Fry
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 0.5 red onion red onion
- 1.3 lbs. boneless, skinless chicken breast
- 2 Tbsp cooking oil
- 1 cup frozen green beans
- 0.33 cup pesto plus more, to taste
- 0.125 tsp salt to taste
- 0.125 tsp freshly cracked pepper to taste
- 1 Tbsp grated Parmesan for garnish
Instructions
Instructions
- Chop the bell pepper, yellow squash, and zucchini, and slice the red onion into similar-sized pieces.
- Cube the chicken breasts into ½-inch pieces.
- Heat cooking oil in a large skillet over medium-high heat. Add the chicken and sauté for 3-5 minutes until opaque.
- Add frozen green beans to the skillet and sauté for 1-2 minutes until thawed.
- Stir in the bell pepper and red onion, sautéing for another 1-2 minutes; increase heat if water pools in the skillet.
- Add the yellow squash and zucchini, continuing to sauté for 2-3 minutes until slightly softened.
- Turn off the heat, mix in the pesto until everything is coated, then season with salt, pepper, or more pesto if desired. Garnish with Parmesan before serving.