Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) pieces
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ tsp garlic powder (optional)
  • 2 cups (approx. 200g) broccoli florets
  • 1 cup (approx. 150g) cherry tomatoes, halved
  • 1 medium zucchini (approx. 200g), sliced into half-moons
  • 1 red bell pepper (approx. 150g), sliced
  • ½ cup (approx. 120ml) basil pesto (store-bought or homemade)
  • Optional Garnish: Grated Parmesan cheese, fresh basil leaves

Instructions:

  1. Wash and chop all the vegetables. Cut the chicken into bite-sized pieces. Season the chicken with salt, pepper, and garlic powder (if using).
  2. Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the chicken and sauté until fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli, zucchini, and bell pepper. Sauté until the vegetables are crisp-tender. Add cherry tomatoes during the last 2 minutes of cooking.
  4. Return the cooked chicken to the skillet with the vegetables. Add the basil pesto and stir until everything is evenly coated. Cook for another 1-2 minutes to heat through.
  5. Plate the pesto chicken and veggies and garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately.