Pesto Chicken Skillet

This pesto chicken skillet is a one pan meal with chicken and veggies covered in pesto sauce and cheese!This is a quick skillet dinner recipe filled with vegetables! Of course you can customize the veggies, but I did broccoli, cauliflower and shredded carrots. I used diced chicken as my protein.You can use a store bought jar of pesto or your own favorite recipe. Then just cover everything in mozzarella. Keep it a low carb meal or add some rice or quinoa on the side.

Pesto Chicken Skillet

Chicken and veggies covered in pesto and mozzerella.

• 1/2 onion, diced

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1 lb chicken breast, diced

• 1 head of broccoli, cut into florets

• 1 head of cauliflower, cut into florets

• 1 cup shredded carrot

• 1 jar of pesto

• 1 cup mozzerella cheese

1. Heat the olive oil in a skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes. Add the diced chicken, salt and pepper the chicken. Cook until there is no more pink on the outside.

2. Add the veggies. Salt and pepper more if wanted. Cover with a lid or aluminum foil for 8-10 minutes. Be careful of the steam when removing the aluminum.

3. Mix in the pesto and then sprinkle with cheese. Serve alone or with rice/quinoa.