Basil Pesto Chicken and Veggies made in one pan in 30 minutes or less. Chicken, broccoli, cauliflower, and sun-dried tomatoes in a delicious basil-spinach pesto sauce equals one fabulous meal! This easy dish is healthy, low-carb, gluten-free, and packed with both nutrients and flavor.
Pesto Chicken and Veggies can be served alone as a very satisfying low carb meal, or tossed with cooked pasta for an amazing “carbolicious” lunch or dinner! This meal is packed with lean protein, fiber, and vitamins. I made it using my Basil Pesto Sauce, but you could easily use store-bought as well. However, I really do recommend homemade. It only takes 5 minutes to make, it is so much healthier, and it tastes better too!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Basil Pesto Chicken Ingredients
- boneless skinless chicken breasts – cut into bite-sized pieces
- fresh broccoli – cut into bite-sized florets
- fresh cauliflower – cut into bite-sized florets
- sun-dried tomatoes
- pesto – homemade or store-bought
- olive oil
- Italian seasoning
- salt and pepper
- freshly grated parmesan cheese – optional
How to make Basil Pesto Chicken and Veggies
I recommend making the Basil Pesto Saucein advance. It only takes 5 minutes, but having it ready will make things easier.
First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 – 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 – 15 minutes, or until the vegetables are tender.
Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.
Print Recipe
Basil Pesto Chicken and Veggies made in one pan in 30 minutes or less. This easy dish is healthy, low-carb, gluten-free and super tasty!
| Course | Main Dishes |
| Cuisine | Healthy, Italian |
| Keyword | Chicken, Low Carb |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
Ingredients
- 1.5 lbs. Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 10 ounces Fresh Broccoli cut into bite-sized florets
- 10 ounces fresh cauliflower cut into bite-sized florets
- 6 ounces sun-dried tomatoes chopped
- 1 cup pesto homemade (see notes) or store-bought (8 oz.)
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- freshly grated parmesan cheese optional
Ingredients
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Instructions
First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 - 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 - 15 minutes, or until the vegetables are tender.
Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.
Recipe Notes
I recommend making the Basil-Spinach Pesto in advance. It only takes 5 minutes, but having it ready will make things easier. Recipe link is below.
Basil Pesto Sauce
