Pesto Chicken and Veggies

What You’ll Need:

5 minutes prep | 20-25 minutes cook

Makes 6 Servings

1lb Chicken breast - cut into approx 1 inch cubes

5-6 oz of Basil Pesto (the can we use is 6.5 oz)

1Tbsp Extra Virgin Olive Oil

Sun-dried Tomatoes not packed in oil (julienne cut works well)

1 bunch of asparagus (when in season)*

1 bag of frozen broccoli

1 bag of frozen cauliflower

8oz mushrooms sliced or whole

Directions:

1. Heat approx 1 Tbsp of oil over medium in a skillet.

2. Cook chicken pieces - allowing them to brown - along with the sun-dried tomatoes.

3. Once the chicken is cooked, add the can of basil pesto and veggies to the skillet. Mix until well coated.

4. Stir frequently while allowing vegetables to cook over medium heat (approx 5-10 minutes)

5. Once veggies are cooked but still slightly crisp, remove from heat. Serve immediately. *If using asparagus, add after other veggies. It will take less time to cook and doesn’t taste as wonderful when wilted.

Nutrition information per serving:

Calories 293

19g net carbs 29g protein 17g fat

This is delicious on its own or pairs well with quinoa or rice.