Ingredients
Equipment
Method
- Chop the bell pepper, yellow squash, and zucchini. Slice the red onion. Aim to make the vegetable pieces roughly the same size.
- Cube the chicken breasts into ½-inch pieces.
- Add the cooking oil to a large skillet and heat over medium-high heat. Once hot, add the chicken and sauté until opaque, about 3-5 minutes. The chicken will finish cooking with the vegetables.
- Add the green beans to the skillet and sauté for 1-2 minutes, until thawed.
- Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes. If water pools, increase the heat slightly to help it evaporate.
- Add the yellow squash and zucchini to the skillet. Continue to sauté for 2-3 minutes, until the squash is slightly softened.
- Turn off the heat. Add the pesto and stir to coat all ingredients. Taste and add salt, pepper, or more pesto if needed. Sprinkle with Parmesan just before serving.
Notes
This recipe is great for meal prep. You can chop the vegetables and chicken ahead of time. Store them separately in the refrigerator and combine them in the skillet when you are ready to cook.
