Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 large bell peppers, roughly chopped
• 1 white or red onion, roughly chopped
• 1 large zucchini, roughly chopped (about 4 cups)
• 1 cup grape tomatoes
• 1/3 cup pesto, divided
• 2 tbsp extra virgin olive oil, for sautéing
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Sauté the Peppers and Onion:
   • Heat a large skillet over medium-high heat and add ½ tbsp of olive oil.
   • Add bell peppers and onion, season with salt and pepper, and cook for 3 minutes, stirring occasionally.
   • Transfer to a large bowl.
2. Cook the Zucchini:
   • Return the skillet to the heat, add another ½ tbsp of olive oil, then add zucchini.
   • Season with salt and pepper, cook for 4 minutes, stirring occasionally.
   • Transfer to the bowl with the peppers and onion.
3. Blister the Tomatoes:
   • Add grape tomatoes to the skillet and cook for 2 minutes until slightly blistered.
   • Transfer to the bowl with the other vegetables.
4. Cook the Chicken:
   • Add the remaining 1 tbsp of olive oil to the skillet.
   • Add the chicken, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally to allow browning.
   • Stir in 3 tbsp of pesto.
5. Combine Everything:
   • Return the cooked vegetables to the skillet, along with the remaining 3 tbsp of pesto.
   • Stir everything together and cook for 1 more minute.
6. Serve and Enjoy:
   • Garnish with Parmesan cheese if desired.
   • Serve on its own or with arugula, rice, or pasta.

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Reheat: Warm in a microwave or on the stove with a splash of water or broth.
• Freeze: Chicken freezes well, but the vegetables do not.

Nutrition