Easy Pesto Chicken and Vegetables Stir-Fry
This quick and flavorful stir-fry combines tender chicken breast with a colorful assortment of vegetables, all coated in a vibrant pesto sauce. It's a perfect weeknight meal that's both healthy and satisfying.
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.
Notes
For a spicier kick, add a pinch of red pepper flakes with the vegetables. You can also customize the vegetables based on what you have on hand; broccoli florets or snap peas would be great additions!