PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
PESTO CHICKEN MMB
This is soooo easy and good. And I have a second meal to make with leftovers. I will post it next. This is sort of a no recipe - recipe. You can use more or less of anything, and I've even done this with some huge breasts... UUHHHHH chicken breasts that is! LOL
Provided by Melanie B @MelBelle
Categories Chicken
Number Of Ingredients 4
Steps:
- Before you get started with the chicken, get a small bowl and put about 1/3 cup of prepared pesto in it. This will make it easier for you to scoop it up. It will also prevent contamination from the raw chicken in the rest of your pesto. Get a cookie sheet with sides to roast the chicken.
- Wash and pat dry your chicken. Cut out the back bone. I use a pair of kitchen scissors to do this. I also save the organs and back bone to throw in the freezer for stock later.
- Lay out the chicken skin side up on the cookie sheet. Scoop up some of the pesto and give the old bird a rub down up under the skin.
- Wash hands and drizzle the skin with a bit of olive oil and then sprinkle with salt and pepper. Bake at 350 for about an hour or until juices run clear.
- Stay tuned for a yummy chicken salad recipe to make with leftovers. I will link them after I post both recipes. https://www.justapinch.com/recipes/main-course/chicken/pesto-chicken-salad-mmb.html
PESTO CHICKEN SALAD MMB
Remember that Pesto Chicken you made last night? This recipe uses the leftovers to creat a new YUMMY recipe.
Provided by Melanie B @MelBelle
Categories Chicken
Number Of Ingredients 7
Steps:
- This is a no recipe- recipe. https://www.justapinch.com/recipes/main-course/chicken/pesto-chicken-2.html
- Shred leftover pesto chicken. Depending on how much chicken there is and your preference will depend on how much of everything else you use.
- I had 1/2 a chicken left, so I used about 2T pesto, 1/2 an apple diced, a good dozen grapes cut in half, about 1/4 cup of pecans and 1 stalk of chopped celery. I mixed it with about 1/3 cup of mayonaise.
- This can be served on bread, crackers, a bed of lettuce, or eaten plain. Man oh man is it good!
PESTO CHICKEN SALAD
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
- Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
- Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.
Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
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