Name: Pesto Chicken and Veggies Recipe
Ingredients: 3 Medium Chicken Breasts (Boneless, Skinless): Chicken breast is the star protein of this dish, offering a lean and versatile base. Opt for boneless, skinless breasts to keep the recipe quick and healthy. When selecting your chicken, look for plump, pink breasts with no bruising or discoloration. Fresh, high-quality chicken will always result in a more flavorful and juicy final dish. You can also consider using chicken thighs for a richer, more flavorful option, although they will require slightly longer cooking time and are higher in fat. For vegetarian or vegan variations, consider substituting with firm tofu, tempeh, or even large portobello mushroom caps, adjusting cooking times accordingly.; Salt and Pepper (to Taste): These pantry staples are essential for seasoning and enhancing the natural flavors of both the chicken and vegetables. Don’t underestimate the importance of proper seasoning! Generous seasoning with salt and pepper before cooking is key to preventing blandness. Use kosher salt for its clean taste and coarse texture, and freshly cracked black pepper for its robust aroma. Taste and adjust seasoning throughout the cooking process as needed.; 2 Tablespoons Olive Oil: Olive oil is the healthy fat that we’ll use to sauté the chicken and vegetables. It adds a subtle fruity flavor and helps to create a beautiful golden-brown sear on the chicken. Extra virgin olive oil is preferred for its superior flavor and health benefits, but regular olive oil will also work. If you don’t have olive oil on hand, avocado oil or coconut oil are good substitutes. Using oil is crucial for preventing sticking and ensuring even cooking in the skillet.; 1 Pound Green Beans (Ends Trimmed): Green beans provide a delightful crisp-tender texture and a fresh, slightly grassy flavor that complements the pesto and chicken beautifully. Choose firm, bright green beans without blemishes. Make sure to trim the ends before cooking, as these can be tough and stringy. For variations, you could use other green vegetables like asparagus spears, broccoli florets, or even snap peas. The key is to choose vegetables that cook relatively quickly and retain some texture when sautéed.; 2 Cups Cherry Tomatoes (Halved): Cherry tomatoes burst with sweetness and acidity when cooked, adding a vibrant pop of color and flavor to the dish. Halving them allows them to release their juices and cook down slightly, creating a lovely sauce-like consistency when combined with the pesto. Grape tomatoes can be substituted if cherry tomatoes are unavailable. For a deeper, roasted tomato flavor, you could even roast the tomatoes briefly before adding them to the skillet.; ½ Cup Basil Pesto: Basil pesto is the flavor powerhouse of this recipe, infusing every bite with its herbaceous, garlicky, and cheesy notes. Use a high-quality store-bought pesto or, for an even more vibrant flavor, make your own fresh pesto. Homemade pesto is surprisingly easy to make and allows you to control the ingredients and freshness. When choosing store-bought pesto, look for brands that use fresh basil, good quality olive oil, and Parmesan cheese. You can also experiment with different types of pesto, such as sun-dried tomato pesto or spinach pesto, for a variation in flavor profile. For a dairy-free version, you can find or make vegan pesto options.; ¼ Cup Parmesan Cheese (Grated): Grated Parmesan cheese adds a salty, savory, and nutty finish to the dish. Freshly grated Parmesan is always preferable to pre-grated, as it has a more intense flavor and melts beautifully. Use a microplane or fine grater to create delicate, fluffy Parmesan shavings. For a stronger cheese flavor, you could use Pecorino Romano instead of Parmesan. For a dairy-free option, nutritional yeast can be sprinkled over the dish for a cheesy, umami flavor.

Ingredients

Scale

3 Medium Chicken Breasts (Boneless, Skinless): Chicken breast is the star protein of this dish, offering a lean and versatile base. Opt for boneless, skinless breasts to keep the recipe quick and healthy. When selecting your chicken, look for plump, pink breasts with no bruising or discoloration. Fresh, high-quality chicken will always result in a more flavorful and juicy final dish. You can also consider using chicken thighs for a richer, more flavorful option, although they will require slightly longer cooking time and are higher in fat. For vegetarian or vegan variations, consider substituting with firm tofu, tempeh, or even large portobello mushroom caps, adjusting cooking times accordingly.

Salt and Pepper (to Taste): These pantry staples are essential for seasoning and enhancing the natural flavors of both the chicken and vegetables. Don’t underestimate the importance of proper seasoning! Generous seasoning with salt and pepper before cooking is key to preventing blandness. Use kosher salt for its clean taste and coarse texture, and freshly cracked black pepper for its robust aroma. Taste and adjust seasoning throughout the cooking process as needed.

2 Tablespoons Olive Oil: Olive oil is the healthy fat that we’ll use to sauté the chicken and vegetables. It adds a subtle fruity flavor and helps to create a beautiful golden-brown sear on the chicken. Extra virgin olive oil is preferred for its superior flavor and health benefits, but regular olive oil will also work. If you don’t have olive oil on hand, avocado oil or coconut oil are good substitutes. Using oil is crucial for preventing sticking and ensuring even cooking in the skillet.

1 Pound Green Beans (Ends Trimmed): Green beans provide a delightful crisp-tender texture and a fresh, slightly grassy flavor that complements the pesto and chicken beautifully. Choose firm, bright green beans without blemishes. Make sure to trim the ends before cooking, as these can be tough and stringy. For variations, you could use other green vegetables like asparagus spears, broccoli florets, or even snap peas. The key is to choose vegetables that cook relatively quickly and retain some texture when sautéed.

2 Cups Cherry Tomatoes (Halved): Cherry tomatoes burst with sweetness and acidity when cooked, adding a vibrant pop of color and flavor to the dish. Halving them allows them to release their juices and cook down slightly, creating a lovely sauce-like consistency when combined with the pesto. Grape tomatoes can be substituted if cherry tomatoes are unavailable. For a deeper, roasted tomato flavor, you could even roast the tomatoes briefly before adding them to the skillet.

½ Cup Basil Pesto: Basil pesto is the flavor powerhouse of this recipe, infusing every bite with its herbaceous, garlicky, and cheesy notes. Use a high-quality store-bought pesto or, for an even more vibrant flavor, make your own fresh pesto. Homemade pesto is surprisingly easy to make and allows you to control the ingredients and freshness. When choosing store-bought pesto, look for brands that use fresh basil, good quality olive oil, and Parmesan cheese. You can also experiment with different types of pesto, such as sun-dried tomato pesto or spinach pesto, for a variation in flavor profile. For a dairy-free version, you can find or make vegan pesto options.

¼ Cup Parmesan Cheese (Grated): Grated Parmesan cheese adds a salty, savory, and nutty finish to the dish. Freshly grated Parmesan is always preferable to pre-grated, as it has a more intense flavor and melts beautifully. Use a microplane or fine grater to create delicate, fluffy Parmesan shavings. For a stronger cheese flavor, you could use Pecorino Romano instead of Parmesan. For a dairy-free option, nutritional yeast can be sprinkled over the dish for a cheesy, umami flavor.

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Instructions

Season the Chicken: Begin by preparing the chicken breasts. Pat them dry with paper towels. This step is important as it helps the chicken to brown nicely and prevents it from steaming in the pan. Generously season both sides of the chicken breasts with salt and freshly ground black pepper. Don’t be shy with the seasoning – this is your opportunity to build flavor right from the start. Ensure even seasoning by sprinkling salt and pepper from a slight height, allowing it to distribute evenly.

Sear the Chicken: Heat the olive oil in a large 12-inch cast iron skillet (or any large, heavy-bottomed skillet) over medium-high heat. Allow the skillet to heat up properly before adding the chicken; this is crucial for achieving a good sear. You’ll know the skillet is hot enough when a drop of water flicked into it sizzles immediately. Once the oil is shimmering, carefully place the seasoned chicken breasts into the hot skillet. It’s important not to overcrowd the pan, as this can lower the temperature and prevent proper searing. If your skillet isn’t large enough to comfortably fit all three chicken breasts without overlapping, cook them in batches. Cook the chicken for 5 to 7 minutes on the first side without moving or turning them. This undisturbed searing time is what creates that beautiful golden-brown crust and locks in the juices.

Flip and Finish Cooking Chicken: After 5 to 7 minutes, flip the chicken breasts using tongs or a spatula. Cook for another 5 to 7 minutes on the other side, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the breast. Visual cues for doneness include the juices running clear when pierced with a fork and the chicken feeling firm to the touch. Overcooking chicken can lead to dryness, so it’s important to monitor it closely. Once cooked through, transfer the chicken breasts to a cutting board and let them rest for a few minutes. Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken.

Sauté the Green Beans: In the same skillet (no need to wipe it out, as the chicken drippings will add flavor to the vegetables!), add the trimmed green beans. Sauté the green beans over medium-high heat for 10 to 15 minutes, stirring occasionally, until they are crisp-tender. “Crisp-tender” means they are cooked through but still retain a slight bite and vibrant green color. Avoid overcooking them, as they can become mushy. If the skillet seems dry, you can add a tablespoon or two of water or chicken broth to help steam the green beans and prevent sticking. Season the green beans lightly with salt and pepper while they are cooking to enhance their flavor.

Slice Chicken and Combine: While the green beans are sautéing, slice the rested chicken breasts into strips or bite-sized pieces. This makes it easier to combine with the vegetables and pesto and ensures even distribution of flavors in each bite. Once the green beans are crisp-tender, return the sliced chicken to the skillet.

Add Tomatoes and Pesto: Add the halved cherry tomatoes to the skillet with the chicken and green beans. Cook for a minute or two, just until the tomatoes begin to soften slightly and release some of their juices. Then, add the basil pesto to the skillet.

Stir and Coat: Stir everything together gently until the chicken and vegetables are fully coated in the pesto sauce. Heat through for another minute or two, allowing the pesto to warm and its flavors to meld with the other ingredients. Be careful not to overheat the pesto, as excessive heat can dull its bright green color and flavor.

Serve and Garnish: Serve the Pesto Chicken and Veggies immediately. Sprinkle generously with freshly grated Parmesan cheese before serving. The Parmesan adds a wonderful salty, umami finish to the dish. You can also garnish with a few fresh basil leaves for an extra touch of freshness and visual appeal.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Fat: 25-35 grams
Carbohydrates: 10-15 grams
Fiber: 4-6 grams
Protein: 40-50 grams