Teresa's Recipes
Pesto Chicken and Vegetable Stir Fry
Experience a burst of flavors with this vibrant Pesto Chicken and Vegetable Stir Fry! Tender slices of chicken breast are sautéed to perfection and tossed with a colorful medley of fresh vegetables, all coated in a rich and aromatic pesto sauce. This dish not only delights your taste buds but also brings a touch of Mediterranean sunshine to your table. Perfect for a quick weeknight dinner or a healthy meal prep option, this stir fry is a celebration of wholesome ingredients and culinary simplicity. Additionally, the roots of stir-frying date back to ancient China, where it was a practical cooking method that preserved the nutrients and flavors of food while ensuring quick preparation.
Ingredients
- to taste Salt
- to taste Black pepper
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 1/2 cup Pesto sauce
- 2 cups Broccoli florets
- 1 medium, sliced Zucchini
- 1 cup, sliced (any color) Bell peppers
- 1 pound, sliced into thin strips Chicken breast
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 15g
- Protein: 35g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add the sliced chicken breast to the skillet. Season with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the broccoli florets, sliced zucchini, and bell peppers to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender and vibrant in color.
- Return the cooked chicken to the skillet with the vegetables. Pour in the pesto sauce and stir well to coat all the ingredients evenly. Cook for an additional 2-3 minutes, or until everything is heated through.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve hot over cooked rice or quinoa, or enjoy it on its own as a low-carb option.
Tips
- For added crunch, consider adding snap peas or carrots to the stir fry.
- You can also substitute the chicken with shrimp or tofu for a different protein option.
- To make your own pesto sauce, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.