Pesto Chicken Skillet
Servings: 6 people
Calories: 279kcal
Ingredients
Pesto
- 1 cup fresh basil (roughly chopped)
- 1 oz. pine nuts (about 1/4 cup)
- 1/4 cup parmesan cheese (grated)
- 1/4 cup cream cheese (light/reduced-fat)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp garlic (chopped)
- 1/2 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Chicken & Veggies
- 1 lb raw, boneless, skinless chicken breast (cut into bite-sized pieces)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 cups cauliflower (roughly chopped)
- 1 cup red bell pepper (chopped)
- 1 cup onion (chopped)
- 3/4 cup part-skim mozzarella cheese (shredded)
- 2 tbsp parmesan cheese (grated)
Instructions
- Combine pesto ingredients in a small blender or food processor. Add 1/4 cup water, and blend until uniform.
- Bring an extra-large skillet sprayed with nonstick spray to medium heat. Add chicken, salt, and black pepper. Cook and stir for about 5 minutes, until cooked through. Set chicken aside.
- Remove skillet from heat. Clean, if needed. Respray, and bring to medium-high heat. Add cauliflower, bell pepper, onion, and 1/4 cup water. Cover and cook for 6 minutes, until veggies have mostly softened. Uncover, and cook and stir until water has evaporated and veggies are tender, about 2 minutes.
- Reduce heat to medium low. Add cooked chicken, pesto, and mozzarella. Cook and stir until skillet contents are hot and well mixed and mozzarella has melted, about 2 minutes.
- Serve topped with Parmesan.
Nutrition
Serving: 1cup | Calories: 279kcal | Carbohydrates: 9.5g | Protein: 27.5g | Fat: 15g | Fiber: 2.5g
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