Pesto Chicken and Vegetable Stir Fry

Ingredients

Salt

to taste

Black pepper

to taste

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Pesto sauce

1/2 cup

Broccoli florets

2 cups

Zucchini

1 medium, sliced

Bell peppers

1 cup, sliced (any color)

Chicken breast

1 pound, sliced into thin strips

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
2. 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.
3. In the same skillet, add minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
4. 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.
5. 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.
6. Taste and adjust seasoning with additional salt and pepper if necessary.
7. Serve hot over cooked rice or quinoa, or enjoy it on its own as a low-carb option.