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Basil Pesto Chicken and Veggies

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pressure Cooking, Sautéing
  • Cuisine: American
  • Diet: Gluten Free

Description

Basil Pesto Chicken and Veggies is a fresh, vibrant dish packed with flavor, combining marinated chicken and roasted vegetables with a fragrant basil pesto sauce. Perfect for a quick weeknight dinner or a light weekend meal, it’s customizable, gluten-free, and can be made dairy-free. A healthy and satisfying meal for any occasion!

Ingredients

  • 1 cup fresh basil leaves (packed)

  • 1/4 cup pine nuts (or walnuts, if preferred)

  • 2 cloves garlic (peeled)

  • 1/4 cup Parmesan cheese (optional, or use a dairy-free substitute)

  • 1/4 cup olive oil

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste

For the Chicken and Veggies:

  • 4 boneless, skinless chicken breasts (or thighs, if preferred)

  • 1 tablespoon olive oil (for cooking)

  • 1 medium zucchini (sliced)

  • 1 bell pepper (sliced)

  • 1 cup cherry tomatoes (halved)

  • 1 cup broccoli florets

  • Salt and pepper, to taste

Instructions

  • Make the Pesto:
    In a food processor or blender, combine the basil, pine nuts, garlic, Parmesan (if using), olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

  • Marinate the Chicken:
    Place the chicken breasts in a resealable plastic bag or shallow dish. Pour about 1/4 cup of pesto sauce over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to overnight).

  • Prepare the Veggies:
    Preheat the oven to 400°F (200°C) if roasting the veggies. Alternatively, sauté them on the stovetop.

    • Roasting: Arrange the zucchini, bell pepper, cherry tomatoes, and broccoli on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and caramelized.

    • Sautéing: Heat olive oil in a large pan over medium heat. Add the veggies and sauté for 8-10 minutes until tender and lightly browned.

  • Cook the Chicken:
    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Alternatively, grill the chicken for 6-7 minutes per side, depending on thickness.

  • Assemble the Dish:
    Once the chicken is cooked, slice it into strips or serve whole. Plate the roasted or sautéed veggies and top with the chicken. Drizzle the remaining pesto sauce over the chicken and veggies.

  • Serve:
    Garnish with fresh basil, a sprinkle of Parmesan (if desired), or a squeeze of fresh lemon juice. Serve immediately and enjoy!

Notes

Vegetable Variations: Feel free to swap vegetables with mushrooms, asparagus, or spinach.Spicy Twist: Add red pepper flakes to the pesto for an extra kick.Low-Carb Option: Serve the chicken and veggies over cauliflower rice or zucchini noodles for a low-carb meal.

Find it online: https://lisarecipe.com/basil-pesto-chicken-and-veggies/