Easy Pesto Chicken and Vegetables (for Rob)

Rob, this one’s for you! You asked for a quick meal for those crazy nights when your daughter’s dance class runs late. We get it – hungry teens and tired parents need fast, tasty food. This Easy Pesto Chicken and Vegetables recipe takes just 30 minutes from start to finish. It’s packed with colorful veggies and protein to refuel your dancer and satisfy the whole family.

No more waiting for delivery or settling for drive-thru on busy weeknights. With this simple skillet meal, you’ll have a hot, home-cooked dinner ready by the time your daughter gets home from practice. Enjoy!

Exact Ingredients List

Here’s what you’ll need to whip up this tasty pesto chicken dish for Rob and his family:

• 1 red bell pepper
• 1 zucchini
• 1 yellow squash
• 1/2 red onion
• 1.3 lbs boneless, skinless chicken breast
• 2 Tbsp cooking oil
• 1 cup frozen green beans
• 1/3 cup pesto
• 1/8 tsp salt
• 1/8 tsp freshly cracked pepper
• 1 Tbsp grated Parmesan

You can easily adjust the amounts based on how many people you’re feeding. Feel free to swap in different veggies your family enjoys too!

Remember to grab some fresh pesto if you don’t have any on hand. The pesto really makes this dish shine and gives it that great flavor.

Instructions

Chop the bell pepper, squash, zucchini, and onion into bite-sized pieces. Cut the chicken into ½-inch cubes.

Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes until opaque.

Toss in the frozen green beans and cook for 1-2 minutes to thaw. Add bell pepper and onion, sautéing for another 1-2 minutes.

Increase heat if water starts to pool. Add squash and zucchini, cooking for 2-3 minutes until slightly soft.

Turn off the heat and stir in the pesto, coating everything evenly. Taste and add salt, pepper, or more pesto if needed.

Sprinkle with grated Parmesan before serving. Enjoy your quick and tasty meal!

Possible Substitutes List & Recipe Variations

Can’t find some ingredients? No worries! Here are some easy swaps for this pesto chicken dish:

Veggies:

• Broccoli or cauliflower instead of green beans
• Carrots or sweet potatoes for extra color
• Mushrooms for an earthy flavor

Protein:

• Turkey breast or pork tenderloin can replace chicken
• For a veggie version, try firm tofu or chickpeas

Pesto:
Don’t have pesto? Make a quick version by blending:

• Basil leaves
• Olive oil
• Garlic
• Pine nuts or walnuts
• Parmesan cheese

No time to blend? Mix olive oil with dried basil and garlic powder for a simple flavor boost.

Cooking method:
You can bake this dish too! Toss everything in a baking dish and cook at 375°F for about 25 minutes.

Want to change it up? Try these fun twists:

• Add lemon zest for brightness
• Sprinkle with red pepper flakes for heat
• Toss in some kalamata olives for a Mediterranean flair

Remember, cooking is all about making it work for you. Feel free to mix and match based on what’s in your fridge!

Tips, Tricks & Storing

Make this recipe your own by swapping veggies. Try mushrooms, broccoli, or cherry tomatoes for variety.

Prep ahead by chopping veggies and cubing chicken the night before. Store them separately in the fridge to save time on busy evenings.

Don’t overcook the vegetables. They should be crisp-tender for the best texture and flavor.

Use a large skillet or wok for even cooking. This gives ingredients room to sizzle without steaming.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet over medium heat.

For meal prep, divide into portions and refrigerate. Grab and go for quick lunches or dinners throughout the week.

Freeze extra pesto in ice cube trays. Pop out a cube or two when you need a quick flavor boost for dishes.

Sprinkle some extra Parmesan on top before serving for added cheesy goodness.

Try different pesto varieties like sun-dried tomato or roasted red pepper to mix things up.