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Seared Chicken with Pesto
with asparagus / green beans

Active: 30 min Total: 30 min
Bring on spring with this quick and easy chicken dish that is served with green spring vegetables and finished with pesto for that fresh basil flavor.


Chicken and Vegetables with Pesto:
  • Bacon - 4 strips , chopped
  • Asparagus - 1 bunch , trimmed and cut into 1” / 2.5 cm lengths
  • Green beans - 1 lb , trimmed and cut into 1” / 2.5 cm lengths
  • Chicken breasts, boneless and skinless - 1 1/2 lbs , halved
  • Butter - 2 Tbsp
  • Water - 1 Tbsp
  • Lemon juice - 2 tsp
  • Pesto, store-bought or homemade - 1/3 cup


  1. Bacon / Asparagus / Green beans - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Chicken - Halve chicken breasts. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat a Dutch oven or large skillet over medium heat. Add bacon and fry, stirring occasionally, until bacon is crisp, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate.
  2. Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
  3. To heated pan, add chicken. Sear chicken on both sides until cooked through, 5 to 7 minutes. Set chicken aside, covered to keep warm.
  4. To heated pan, add butter and then green beans and asparagus. Saute for 2 minutes to get vegetables started cooking. Add water and then cover with a lid. Steam vegetables, covered, until tender, 4 to 5 minutes more. Season vegetables generously with some salt and squeeze lemon juice over top.
  5. Spoon pesto over chicken and top with crumbled bacon. Enjoy vegetables on the side.



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