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–+ servings
two cooked boneless pesto chicken breasts in a cast iron skillet with zucchini cubes, cherry tomato halves and couscous

Pesto chicken with vegetables

Pesto Chicken with Vegetables is a quick and easy one-pan dinner made with tender chicken, fresh veggies, and herby pesto. Simple to prep, fast to cook, and perfect for busy weeknights.
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Prep Time: 10 minutes
Cook Time: 20 minutes

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Course: Dinner Recipes
Cuisine: American Mediterranean
Keyword: pesto chicken with vegetables
Servings: 4
Author: Anne Lawton

Pesto chicken with vegetables

Equipment

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Ingredients

  • 1 pound boneless chicken breasts
  • 2 to 3 tablespoons pesto sauce homemade or store bought
  • 1 medium zucchini cut into cubes or slices
  • 5 ounces cherry tomatoes sliced in half
  • 1/2 cup pearled couscous uncooked
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Instructions

  • Prepare the ingredients: Cook the 1/2 cup pearled couscous according to package directions. Heat olive oil in a heavy skillet over medium-high heat. Pat the chicken dry with paper towels.
  • Once the oil is hot, add 1 pound boneless chicken breasts and cook until golden brown on each side, about 3–5 minutes per side. If the chicken is thick, cover the pan or finish it in the oven until it reaches about 155°F.
  • Stir in 2 to 3 tablespoons pesto sauce and 1 medium zucchini (chopped) and cook for a few minutes, until just tender.
  • Stir 5 ounces cherry tomatoes sliced in half and the cooked couscous. Taste and adjust seasoning, then garnish with fresh basil or Parmesan.

Video

Notes

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TIPS
  • Don't overcook the chicken; use a meat thermometer and remove it from the heat at 165°F.
  • Cut the zucchini into small cubes or slices that are thick (3/4 to 1 inch are good).
  • Flavor - For deeper flavor, marinate chicken in pesto sauce for 30 minutes before cooking.
  • Prepare ahead - Slice veggies a day in advance and cook the couscous. Store each in a separate airtight container in the fridge.
VARIATIONS:
  • Low Carb: Skip the couscous and load up on extra veggies for a lighter, low-carb take.
  • Change the Pesto: Trade basil pesto for spinach, kale, or even asparagus pesto for a fresh new flavor.
  • Go Vegetarian: Leave out the chicken and add more veggies, or stir in chickpeas or white beans for plant-powered protein.
  • Veggie Boost: Mix in red onion, mushrooms, bell peppers, or artichoke hearts—this recipe plays well with whatever’s in your crisper.
  • Meal Prep Ready: Double the batch, then layer couscous, chicken (or beans), veggies, and pesto into containers for easy lunches all week.
  • Hot or Cold: Serve warm for comfort, or chill leftovers to turn it into a pesto grain salad.

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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