Pesto Chicken And Veggies

5 from 4 votes

This quick and easy healthy one-pan Pesto Chicken and Veggies recipe is not only delicious, but it’s also keto-friendly, low-carb, and gluten-free! It’s perfectly cooked juicy chicken breast that is sautéed together with tender green beans, fresh cherry tomatoes, and herby basil pesto sauce!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch

Cuisine: American

Servings:

Calories: 448kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

3 medium chicken breasts boneless and skinless
salt and pepper to taste
2 tablespoons olive oil
1 pound green beans ends trimmed
2 cups cherry tomatoes halevd
½ cup basil pesto
¼ cup Parmesan cheese grated

US Customary - Metric

Instructions

Generously season the chicken breasts with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes without moving them or turning them over. Flip the chicken breasts over and cook for another 5 to7 minutes or until cooked through. Transfer the chicken breasts to a cutting board. Set aside.
Add the green beans and cook until crisp tender, should take 10 to 15 minutes.
Cut the chicken breasts into strips and return to the pan. Add the tomato halves and the pesto to the skillet and stir until everything is fully coated in pesto.
Serve immediately sprinkled with freshly grated Parmesan cheese.

Notes

Pat the chicken dry. To get a good sear on the chicken breasts make sure to pat them dry with paper towels to remove any excess moisture before seasoning them with salt and pepper.
Don’t overcook the veggies. Depending upon their size, green beans vary in how long they take to cook. So to ensure that they get tender but stay crisp, don’t walk away from the pan for too long without moving them around.
Temp the chicken. For food safety, make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer.
Leftovers will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, put them in the microwave for a few minutes on medium power or reheat them in the oven at 350°F (177°C) for about 10 minutes. However, if the leftovers have been frozen, it’s best to let them thaw out in the fridge overnight before reheating.

Nutrition