Easy Pesto Chicken and Vegetables

• •
  Bell Pepper
• •
  Zucchini
• •
  Squash, Yellow Summer
• •
  Yellow Onion
• •
  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Vegetable oil(30g)
• •
  Green Beans(240g)
• •
  Basil Pesto, Prepared(80g)
• •
  1/8 tsp salt* ($0.01)
• •
  1/8 tsp freshly cracked pepper* ($0.01)
• •
  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Chop the bell pepper, yellow summer squash, and zucchini into ½-inch pieces, keeping shapes consistent across vegetables. Slice the onion into similar-sized pieces. Cut the chicken breast into ½-inch cubes.
2. 2Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken and sauté for 3–5 minutes, stirring occasionally, until the pieces are opaque and no longer pink in the center.
3. 3Add the green beans to the skillet and sauté for 1–2 minutes until heated through. Add the bell pepper and onion, then sauté for 1–2 minutes more until the onion begins to soften. If water pools in the pan, increase heat slightly so it evaporates quickly.
4. 4Add the yellow summer squash and zucchini to the skillet and sauté for 2–3 minutes over medium-high heat, stirring occasionally, until the squash softens slightly and all vegetables are tender-crisp.
5. 5Remove the skillet from heat. Add the basil pesto and stir until all vegetables and chicken are evenly coated. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the pesto chicken and vegetables evenly into 4 airtight containers while hot. Top each container with a light sprinkle of grated Parmesan just before serving or storing.