Easy Pesto Chicken and Vegetables

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  1 Bell Pepper(119g)
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  1 Zucchini(196g)
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  1 Squash, Yellow Summer(196g)
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  1 Yellow Onion(55g)
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  1.3 lbs Chicken Breast, Boneless Skinless

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

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  2 tbsp Vegetable oil
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  1 cup Green Beans
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  0.3 cup Basil Pesto, Prepared
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  0.1 tsp 1/8 tsp salt* ($0.01)
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  0.1 tsp 1/8 tsp freshly cracked pepper* ($0.01)
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  1 tbsp Parmesan Cheese

  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 5–7 minutes, stirring occasionally, until opaque and no longer pink in the center.
3. 3Add the green beans and onion to the skillet and sauté over medium-high heat for 2–3 minutes, stirring occasionally, until the onion begins to soften.
4. 4Add the bell pepper, yellow summer squash, and zucchini to the skillet and sauté over medium-high heat for 3–4 minutes, stirring occasionally, until all vegetables are tender-crisp and the squash is slightly softened.
5. 5Remove the skillet from heat. Add the basil pesto and salt and pepper, then stir until all vegetables and chicken are evenly coated. Taste and adjust seasoning 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.