Pesto Chicken, Zucchini & Green Bean Skillet

Easy, skillet meals are becoming sort of a staple in my meal prep routine. Not only are they super easy to whip together, but the clean up is even easier! This Pesto Chicken, Zucchini, and Green Bean Skillet can be on the table in under 30 minutes and is something the entire family will love! It’s high in protein, low in carbs, and full of delicious pesto flavor. So let’s get to the recipe!

pesto chicken, green bean, and zucchini skillet

Start out by washing and cutting your zucchini into bite-sized pieces. Then wash and trim the ends off of the green beans. Set both aside.

Take out a large skillet pan and spray with non-stick cooking spray. Then trim and chop the raw chicken breast into bite-sized pieces, about 1 inch, and place in the sprayed pan. Cook over medium-heat until the chicken is fully cooked, and no longer pink. Then add in your green beans and zucchini and cook until tender, about 10 minutes. Finally add in the pesto and mix thoroughly.

pesto chicken, green bean, and zucchini skillet

 

Top with shredded mozzarella and serve immediately. This recipe also keeps in the fridge for about 5 days.

Looking for other easy one-pan meals? Try my Low Carb Ground Turkey Skillet or Paleo Ground Turkey and Sweet Potato Skillet.

Pesto Chicken, Zucchini, and Green Bean Skillet
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving size: 1 serving
  • Calories: 311
  • Fat: 15.1
  • Saturated fat: 3.6
  • Carbohydrates: 11.5
  • Sugar: 2.5
  • Sodium: 600
  • Fiber: 3.5
  • Protein: 35
  • Cholesterol: 72
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 medium zucchini
  • 12oz fresh green beans
  • 6oz pesto
  • ½ cup low fat shredded mozzarella cheese
Instructions
  1. Start out by washing and cutting your zucchini into bite-sized pieces. Then wash and trim the ends off of the green beans. Set both aside.
  2. Take out a large skillet pan and spray with non-stick cooking spray. Then trim and chop the raw chicken breast into bite-sized pieces, about 1 inch, and place in the sprayed pan.
  3. Cook the chicken over medium-heat until fully cooked, and no longer pink. Then add in your green beans and zucchini and cook until tender, about 10 minutes. Finally add in the pesto and mix thoroughly.
  4. Serve topped with shredded mozzarella cheese

 

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