Pesto Chicken Skillet

Size

Ingredients: Manitoba raised boneless chicken breasts, salt, pepper, olive oil, red onion, zucchini, kale, cherry tomatoes, corn, garlic, basil pesto (basil, parmesan cheese, garlic), cream, lemon, parmesan cheese 

  1. If frozen, thaw completely in the refrigerator for 24 hrs.
  2. Heat a large skillet over medium-high heat.
  3. Add chicken to skillet along with juices. Brown on all sides, 4-5 minutes. Remove and reserve.
  4. Add the onion & zucchini mixture, stirring occasionally for 2-3 minutes.
  5. Move the vegetables to the outer edge of the skillet & add the kale/tomato/corn mixture. 
  6. Cook, stirring occasionally until kale turns bright green, an additional 1-2 minutes. 
  7. Return chicken to pan, along with pesto cream. Cook for another 1-2 minutes.
  8. Remove from heat, top with parmesan cheese and squeez lemon overtop.
  9. Serve & Enjoy! 
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