Savor the Season: Pesto Chicken with Zucchini and Squash Medley
This fresh recipe takes advantage of the anti-inflammatory summer produce, while giving a super yummy, balanced, and low carb dinner in no time. Plus it’s super easy to meal prep!
- Prep Time: 5 minutes
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Cooktop
- Cuisine: Italian
Ingredients
Scale
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- 1 lb boneless, skinless chicken breasts
- Salt and pepper to taste (approx 1/2 tsp of each)
- 2 medium zucchini
- 2 medium summer squash
- 1/2 onion, yellow or red
- 2 TBSP avocado oil
- Fresh Easy Pesto
Instructions
- Cut the chicken breast into cubes, then toss into a large pan with the avocado oil. Cook until mostly cooked through.
- Wash and cut the zucchini and squash into cubes. When chicken is nearly done, add the zucchini and squash, and season everything with salt and pepper. Saute until the zucchini and squash are soft and cooked.
- Remove from heat.
- Toss the medley with our Fresh and Easy Pesto, then plate and serve.
Notes
- Make sure to use the freshest zucchini and summer squash you can. And during the summer you may find several different varieties. They’re pretty much all delicious and cook about the same, so get creative if you want!
- The chicken can be subbed out for firm tofu or even white beans if you’d like this to be plant-based or vegan.
Nutrition
- Serving Size:
- Calories: 495
- Fat: 36.4 g
- Saturated Fat: 6.1 g
- Carbohydrates: 11.1 g
- Fiber: 3 g
- Protein: 30.6 g