1 red bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

1/2 red onion, sliced

1.3 lbs boneless, skinless chicken breast, cubed

2 Tbsp cooking oil

1 cup frozen green beans

1/3 cup pesto

1/8 tsp salt

1/8 tsp freshly cracked black pepper

1 Tbsp grated Parmesan

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Chop the bell pepper, zucchini, yellow squash, and slice the red onion.
Cube the chicken breast into 1/2-inch pieces.
Heat the cooking oil in a large skillet over medium-high.
Add the chicken and sauté 3–5 minutes until opaque but not fully cooked.
Add frozen green beans and sauté 1–2 minutes until thawed.
Add bell pepper and red onion; cook 1–2 minutes more, increasing heat if water collects.
Add zucchini and yellow squash; sauté 2–3 minutes until slightly softened.
Turn off heat, add pesto, and stir to coat evenly.
Season with salt and pepper to taste.
Sprinkle grated Parmesan on top before serving.

Use fresh green beans but cook slightly longer.

Swap vegetables based on what you have—broccoli, asparagus, or mushrooms work well.

Add pasta, rice, quinoa, or potatoes for a heartier meal.

Use chicken thighs for a juicier texture.

Opt for dairy-free pesto and skip Parmesan for a dairy-free version.