Pesto Chicken and Veggies

Pesto Chicken and Veggies

This one pan Pesto Chicken and Veggies recipe is healthy, quick, delicious and perfect for your lunchbox.  I usually make this recipe on a Sunday night and pack my lunch box for Monday and Tuesday.

To make this recipe even quicker you can buy ready made pesto instead of making your own. You can also use sun -dried tomatoes instead of cherry tomatoes.  If you prefer making your own pesto you will find the recipe below.

Tip: If you are using vegetables like asparagus or green beans it’s better to cook the Chicken first, remove it from the skillet and cook the vegetables until cooked through. Then add the chicken with the rest of the ingredients.

Ingredients:

• 2 tablespoons of olive oil
• 3 large chicken breasts
• 1 cup cherry tomatoes, halved
• 2-3 tbsps pesto
• 150gr green beans

Ingredients for the Pesto:

• 2 cups of fresh basil
• 1 handful pine nuts
• 1 handful grated parmesan cheese
• 1 garlic clove
• olive oil
• lemon juice
• salt& pepper

Method for Pesto:

1. Start by blending half the basil with all the ingredients.
2. Make sure you scrape down the sides of the blender and then add the rest of the basil.
3. Blend all the ingredients well until a paste has formed.
4. Taste the pesto and adjust to your liking.

Method: 

1. Heat a large skillet on medium heat and add the olive oil.
2. Slice the chicken breasts into smaller pieces and add in the skillet.
3. Cook the chicken for about 5- 7 minutes and then add all the ingredients in.
4. Add the pesto and stir well, cook for another 2-5 minutes.
5. As mentioned earlier, to cook the green beans better, you can cook the chicken first, then remove it from the skillet and cook the veggies. Once the Veggies are cooked you can add the chicken in the skillet again with the cherry tomatoes and cook for a few minutes.
6. Enjoy!