Pesto Chicken and Vegetables

Chop the bell pepper, yellow squash, and zucchini, and slice the red onion.

Cube the chicken breasts into ½-inch pieces.

Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes).

Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.

Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more.

Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.

Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

Equipment Needed

Spice Level: