One Pot Chicken Pesto Chicken: Cuisine HELP

By Amy Aase • April 17, 2023

Over the long, cold winter here in Minnesota, I liked to make big batches of creamy soups so that when my husband Joe and I got home from work we could enjoy something warm and filling without having to do too much work in the kitchen.

Now that Spring seems to finally be here and the days are getting longer, I am looking for recipes that are still low-carb and high-protein, but aren't quite so creamy and heavy.

This simple pesto chicken recipe fits that bill! It's super easy to make and leaves you ready to enjoy a nice sunset walk after dinner. Keep reading to find out how I make it!

Ingredients

  • 2 Ib - Chicken breast tenders
  • 1 tsp - Sea salt
  • 1/2 tsp - Cracked black pepper
  • 1 Tbsp - Garlic Powder
  • 2 Tbsp - Avocado oil
  • 1 Ib - Broccoli
  • 10 oz - Grape tomatoes (or substitute sun dried tomatoes)
  • 1/2 cup - Chicken broth
  • Two 6.5 oz jars - Basil pesto

How I Make It

  1. Slice the chicken into 1 inch pieces.
  2. Add the sliced chicken into a mixing bowl and add the salt, black pepper, garlic powder. Stir the chicken until it's covered in the spices.
  3. Warm up a large skillet over high heat. Once hot, add in the avocado oil and the seasoned chicken. Press the chicken into one even layer in the pan.
  4. Sear chicken for 3 minutes, or until it gets a golden-brown crust.
  5. Flip chicken, and repeat.
  6. Take the chicken out of the pan and set aside to rest.
  7. In the same pan, over medium high heat, add the chicken broth.
  8. Add your veggies
  9. Place the lid over the pan and let the veggies steam for 2 minutes.
  10. Turn off the heat and stir in the chicken and pesto, until everything is evenly coated.
  11. Top with plenty of shredded parmesan cheese and enjoy!

Giving Credit Where It's Due

Amy Aase

Amy loves finding, trying, and sharing new recipes. She lives in Hopkins, MN with her husband Joe.
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