Why You’ll Love This Recipe

I love this recipe because it gives me a full, balanced meal—protein and plenty of vegetables—in just one pan and about 30 minutes. The pesto adds so much flavor with almost no effort, and the mix of textures from the tender chicken, crisp-tender green beans, and soft squash keeps every bite interesting. I also really like that it holds up beautifully in the fridge, so I can cook once and enjoy easy lunches or dinners for days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 red bell pepper ($1.50)
1 zucchini ($0.60)
1 yellow squash ($0.50)
1/2 red onion ($0.19)
1.3 lbs. boneless, skinless chicken breast ($6.67)
2 Tbsp cooking oil ($0.08)
1 cup frozen green beans ($0.67)
1/3 cup pesto* ($0.73)
1/8 tsp salt* ($0.01)
1/8 tsp freshly cracked pepper* ($0.01)
1 Tbsp grated Parmesan* ($0.11)

Directions

I start by chopping the bell pepper, yellow squash, and zucchini, and slicing the red onion. I like to vary the shapes a bit, but I keep all the pieces roughly the same size so they cook evenly.

Next, I cube the chicken breasts into ½-inch pieces. I add the cooking oil to a large skillet and heat it over medium-high. When the skillet and oil are hot, I add the chicken and sauté until the pieces turn opaque, about 3–5 minutes. I don’t worry about cooking them completely through yet since they’ll continue to cook with the vegetables.

I add the frozen green beans to the skillet and sauté for another 1–2 minutes, just until they’re thawed. Then I add the bell pepper and red onion and cook for 1–2 minutes more. If I see water pooling in the skillet, I turn the heat up slightly so any liquid from the vegetables evaporates quickly instead of steaming everything.

I add the yellow squash and zucchini and sauté for another 2–3 minutes, just until the squash softens slightly but still has a bit of bite. Then I turn the heat off, add the pesto, and stir until all the chicken and vegetables are well coated.

I taste the vegetables and add a bit of salt, pepper, or more pesto if I feel it needs it. Just before serving, I sprinkle a small amount of grated Parmesan over the top.

Servings and Timing

This recipe makes 4 servings, about 1.5 cups each.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Each serving is about 369 calories, with a good balance of protein, healthy fats, and carbohydrates, which makes it great for meal prep or a light main course.

Variations

I like to switch up the vegetables depending on what I have in the fridge—broccoli florets, asparagus pieces, or mushrooms all work really well. Sometimes I use a different type of pesto, like sun-dried tomato pesto, for a deeper, sweeter flavor. When I want more carbs, I toss this mixture with cooked pasta, quinoa, or rice. I also enjoy using boneless, skinless chicken thighs instead of breast for a juicier, richer result.

Storage/Reheating

I divide the cooked pesto chicken and vegetables into individual containers so it’s ready for grab-and-go meals. I store it in the refrigerator for up to 4 days. To reheat, I use the microwave in short bursts, stirring in between, or I warm it gently in a skillet over medium-low heat with a splash of water or broth so it doesn’t dry out. I add a fresh sprinkle of Parmesan right before serving because it brightens the flavors again.

FAQs

Can I use homemade pesto?

Yes, I often use homemade pesto when I have it on hand. It gives an even fresher, more vibrant flavor.

Can I use fresh green beans instead of frozen?

I can definitely use fresh green beans; I just sauté them a bit longer to make sure they become tender-crisp.

Do I have to use chicken breast?

No, I sometimes use chicken thighs or even leftover cooked chicken. I just adjust the sauté time accordingly.

Can I make this dairy-free?

Yes, I skip the Parmesan and choose a dairy-free pesto. The dish still tastes great without cheese.

How do I prevent the vegetables from turning soggy?

I keep the heat fairly high and avoid overcrowding the pan so excess moisture can evaporate quickly.

Can I add carbs to make it more filling?

Yes, I often serve this over rice, pasta, or couscous, or add cooked potatoes to the skillet.

Can I double the recipe for more meal prep?

Yes, I just use a very large skillet or cook in two batches so the chicken and vegetables brown instead of steam.

What kind of cooking oil works best?

I use a neutral oil with a high smoke point, like canola, vegetable, or light olive oil.

Can I use other proteins instead of chicken?

Yes, shrimp, turkey, or even tofu work well. I just adjust cooking times so they don’t overcook.

How do I know when the chicken is done?

I make sure the chicken pieces are no longer pink in the center and are firm to the touch. If I want to be precise, I check that they’ve reached 165°F internally.

Conclusion

I love this Easy Pesto Chicken and Vegetables recipe because it takes simple ingredients and turns them into a colorful, flavorful meal in almost no time. It’s perfect for busy days, smart meal prep, and anyone who wants a fresh-tasting dish that doesn’t require a lot of effort. Every time I make it, I feel like I’ve found the ideal balance between convenience and real, satisfying food.