Easy pesto chicken and vegetables

Source: www.budgetbytes.com

Ingredients

Instructions

1. Chop the bell pepper, yellow squash, and zucchini, and slice the red onion.
2. Cube the chicken breasts into ½-inch pieces.
3. 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 saute until the chicken pieces are opaque (
   3-5 minutes - the chicken will continue to cook as you add vegetables).
4. Add the green beans to the skillet and saute for
   1-2 minutes more, or just until thawed.
5. Add the bell pepper and red onion to the skillet. Saute for
   1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
6. Add the yellow squash and zucchini to the skillet and continue to saute
   2-3 minutes more, or just until the squash softens slightly.
7. 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.

Nutrition

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