Seared Chicken with Pesto
with asparagus / green beans
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.
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Ingredients
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
Prep
- Bacon / Asparagus / Green beans - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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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Make
- 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.
- Drain all but 1 Tbsp / 15 mL of bacon grease out of the pan. Return pan to medium heat.
- To heated pan, add chicken. Sear chicken on both sides until cooked through, 5 to 7 minutes. Set chicken aside, covered to keep warm.
- 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.
- Spoon pesto over chicken and top with crumbled bacon. Enjoy vegetables on the side.
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