Pesto Chicken Recipe With Vegetables

Steps:

• In a large pan, heat olive oil and add chicken thighs.
• Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
• Slice into strips, and set aside.
• Add green beans and cook until crisp tender.
• Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
• Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
• Enjoy!

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

Steps:

• Cut the chicken breast to make a pocket. Put inside salt, pepper, other herbs. Pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. Close the pocket and wrap it in aluminium foil. Cook it in a pre-heated oven for 30 minutes at 180°C.
• Serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. For a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.