Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week! The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

Easy Pesto Chicken and Vegetables

Are you ready for this? Because I wasn’t quite ready for how easy and delicious this meal was. When I sat down to eat my first bowl of these Pesto Chicken and Vegetables I was like, “Oh yes, I’m going to make this every single week.” It’s the perfect light, flavorful, and fast recipe for meal prep. And it’s just SO SIMPLE.

Vegetable Options

I used a summery mix of yellow squash, zucchini, red bell pepper, green beans, and red onion for this quick sauté, but there are a lot of options when it comes to the vegetables. Here are some other vegetables you could add:

  • Broccoli
  • Carrots
  • Grape tomatoes
  • Mushrooms
  • Fresh corn
  • Asparagus
  • Spinach

The key thing to keep in mind when using different vegetables is when to add them to the skillet. For this recipe you don’t want to fully cook the vegetables. They should be just tender-crisp. So, keeping that in mind, add sturdy vegetables first and tender vegetables later to make sure they don’t get overcooked.

Can I Substitute the Chicken?

Yes, there are options for that, too! I think shrimp would be absolutely awesome in this recipe, as would tofu. If using tofu, I would do a cornstarch coating and fry it separately (see the technique used in this recipe) before tossing it together with the vegetables and pesto at the end.

How to Serve Pesto Chicken and Vegetables

I ate this dish as-is, just a bowl of flavorful chicken and vegetables. But there are more options! You could eat this over a bowl of rice, stir in some cooked orzo or quinoa, or even add them to a bed of greens. Honestly, I would probably even add them to a flat bread and top with mozzarella as a sort of vegetable pizza!

How Long Does it Stay Good?

I got about four days out of my pesto chicken and vegetables, but this can vary depending on the conditions in your refrigerator, freshness of the ingredients, and how long you cook the vegetables. As I mentioned above, you want to barely cook the vegetables for this recipe. Just make them tender-crisp so they don’t get too wilted. Not only does this give them great texture and a fresh, bright flavor, but they last a little longer in the fridge, too.

side view of a bowl full of pesto chicken and vegetables
Easy pesto chicken and vegetables in a skillet with a spatula

Easy Pesto Chicken and Vegetables

This Easy Pesto Chicken and Vegetables meal prep is super fast and easy, and holds up well in the fridge for tasty lunches all week!
Total Cost $11.07 recipe / $2.72 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 369.33kcal
Author Beth – Budget Bytes

Equipment

  • Pyrex Glass Meal Prep

Ingredients

  • 1 red bell pepper $1.50
  • 1 zucchini $0.60
  • 1 yellow squash $0.50
  • 1/2 red onion $0.19
  • 1.3 lbs. boneless, skinless chicken breast $6.67
  • 2 Tbsp cooking oil $0.08
  • 1 cup frozen green beans $0.67
  • 1/3 cup pesto* $0.73
  • 1/8 tsp salt* $0.01
  • 1/8 tsp freshly cracked pepper* $0.01
  • 1 Tbsp grated Parmesan* $0.11

Instructions

  • Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  • Cube the chicken breasts into ½-inch pieces.
  • Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes – the chicken will continue to cook as you add vegetables).
  • Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  • Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  • Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  • Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.

Notes

*You may need more or less pesto, salt, pepper, or Parmesan depending on the volume of your vegetables and your personal taste. 

Nutrition

Serving: 1.5cups | Calories: 369.33kcal | Carbohydrates: 11.68g | Protein: 36.8g | Fat: 19.2g | Sodium: 423.15mg | Fiber: 3.43g
Pesto chicken and vegetables in glass meal prep containers lined up side by side

How to Make Pesto Chicken and Vegetables – Step by Step Photos

Chopped vegetables on a cutting board

Chop the vegetables first so they’re ready to go. Chop one red bell pepper, one yellow squash, one zucchini, slice ½ of one red onion and measure 1 cup frozen green beans. I like to do different shapes for the vegetables, but aim to keep them roughly the same size.

Cubed chicken breast on a cutting board

Cut 1.3 lbs. boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet, frozen green beans being poured in

Add 2 Tbsp cooking oil to a large skillet and heat over medium-high. Once very hot, add the cubed chicken and sauté just until the chicken is opaque (3-5 minutes – it will continue to cook as you add more vegetables). Next, add the frozen green beans and sauté for a couple of minutes more, or just until thawed.

Red bell pepper and red onion added to the skillet

Next add the bell pepper and red onion. Continue to sauté a couple of minutes more. If you see water pooling in the skillet, turn the heat up higher. The heat should be high enough that any moisture released by the vegetables evaporates quickly.

zucchini and yellow squash added to the skillet

Finally, add the yellow squash and zucchini to the skillet. Sauté just a couple of minutes more, or just until the raw edge is taken off the squash.

Pesto being added to the skillet

Turn the heat off. Add about ⅓ cup pesto to the skillet and stir until everything is coated.

Finished pesto chicken and vegetables

Give the vegetables a taste and add salt, pepper, or more pesto if needed (I added a pinch of each).

pesto chicken and vegetables in a bowl topped with a pinch of parmesan

Top with a light sprinkle of Parmesan just before serving.

Three glass meal prep containers full of pesto chicken and vegetables

Perfect for meal prep!!

The post Easy Pesto Chicken and Vegetables appeared first on Budget Bytes.

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Funfetti Cheesecake Pudding Cookies

Funfetti Cheesecake Pudding cookies are some of the best tasting and best looking cookies you’ll ever have! Made with pudding mix, these are soft, chewy and oh so delicious! Funfetti is just fun, it makes everything so colorful and tasty! Try these other Funfetti recipes, Popcorn, Blondies and Cheesecake Bars. Funfetti Cheesecake Pudding Cookies My…

Funfetti Cheesecake Pudding Cookies

Funfetti Cheesecake Pudding cookies are some of the best tasting and best looking cookies you’ll ever have! Made with pudding mix, these are soft, chewy and oh so delicious!

Funfetti is just fun, it makes everything so colorful and tasty! Try these other Funfetti recipes, Popcorn, Blondies and Cheesecake Bars.

Stacks of funfetti cookies.

Funfetti Cheesecake Pudding Cookies

My mom made cookies for the family last week and she made this recipe! It has been years since I have made it and it has totally gotten buried. These are easily one of my favorite cookies on the blog and I knew that it needed an update and brought back to the top. These Funfetti cookies are the most chewy, delicious cookies that you will ever make. They bake perfectly and the pudding inside is the secret ingredient. Plus sprinkles seem to make everything better right? I promise you are going to love this cookie recipe just as much as we do!

Funfetti cookies are the perfect addition to any party, lunch box, or afternoon snack. They are so colorful and cheery, just looking at them will brighten your day. Then after you taste the scrumptious cheesecake flavor, the crunch of the sprinkles, and the smoothness of the white chocolate, then your day becomes amazing! These were the best cookies that I have made to date. And sprinkles make everything better! This was the best cookie that I have had in a really long time. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft. These were awesome and I know without a doubt, you will love them too!

Funfetti Pudding Cookie Ingredients

With simple ingredients these Funfetti cookies are just so fun to make and eat! The cheesecake pudding is a hidden secret that will create soft, chewy and delicious!

  • Flour: All-purpose flour is perfect for these cookies.
  • Baking Soda: This is the leavening that helps the cookies puff up.
  • Cheesecake pudding mix:  3.4 oz., vanilla will also work as a substitute.
  • Salt: Balances the sweetness.
  • Unsalted butter softened: Using unsalted keeps the dough from being overly salty.
  • Brown sugar Adds moisture, sweetness and helps them brown.
  • Granulated sugar: White sure also adds sweetness and tenderness.
  • Eggs: Large or extra-large.
  • Vanilla extract: Great flavor enhancer.
  • White chocolate chips: These are the perfect addition to these cookies.
  • Rainbow sprinkles: This is what makes them Funfetti.
Mixing the dry ingredients, wet ingredients and chips for cookie making.

How to Make Funfetti Cookies

Pudding adds so much flavor, moisture and insanely delicious! Funfetti cookies are super chewy and full of flavor with these simple steps to make the perfect cookies!

  1. Prep: Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
  2. Mix: In a large bowl mix together flour, baking soda, salt, and cheesecake pudding mix. Set aside.
  3. Cream: In your mixer cream together butter, sugar, and brown sugar. Add eggs and vanilla and mix together. Then mix in your bowl of dry ingredients. Pour the rainbow sprinkles and mix them together. Lastly, add the white chocolate chips.
  4. Form: Scoop out the cookie dough into about 1 inch balls.
  5. Enjoy: Bake for about 10-12 minutes or until slightly golden. Let cool and enjoy!
Formed cookie dough balls on a parchment lined cookie sheet.

Funfetti Cheesecake Pudding Cookie Tips and Variations

These cookies are going to be worth every single calorie. Your whole family is going to love them!

  • The Pudding: You want to add the pudding and no you do not want to leave it out. Besides adding a dreamy creamy flavor it helps the cookies become fluffy and soft.
  • Cream: When you cream the butter, eggs, and sugars together, you really want to cream it till it’s good and fluffy.
  • Room Temperature: Having the eggs and butter at room temperature will help the ingredients incorporate more evenly and leave you with a smooth decadent cookie batter.
  • Chips: You can use different chips if you would like in these cookies. The white chocolate chips pair beautifully with the cream cheese pudding but so would butterscotch, peanut butter, or even milk chocolate chips.
  • Chill The Dough: If you have time chill the dough for about 30 minutes before baking. This helps the cookies cook up nice and fluffy
Baked cookies with white chocolate chips.

Stacks of Cookies on a cooling rack.

Storing Your Funfetti Cookies

These cookies are so soft and tender you will want to keep them that way as long as possible.

  • Store: Keep the cheesecake pudding cookies in a tightly sealed container or even better a sealed bag where you can push out all the air. They will keep beautifully for up to 1 week. But good luck keeping them around that long.
  • Freeze: If you are going to make the effort to make a batch, why not make two at the same time. Double the recipe and freeze a batch for those days when you just need a great cookie. Let the cookies cool to room temperature then place in a freezer-safe bag with all the air removed for up to 3 months. Let them thaw at room temperature. Can’t wait that long, then pop the funfetti cookies in the microwave for about 10-15 seconds, depending on how many you are going to scarf down.
Mounds of funfetti cookies ready to eat.

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Print

Funfetti Cheesecake Pudding Cookies

Funfetti Cheesecake Pudding cookies are some of the best tasting and best looking cookies you'll ever have! Made with pudding mix, these are soft, chewy and oh so delicious!
Course Dessert
Cuisine American
Keyword cookie recipes, cookies, funfetti cheesecake pudding cookies, funfetti cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 Cookies
Calories 261kcal
Author Alyssa Rivers

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 package cheesecake pudding mix 3.4 oz., vanilla will also work as a substitute
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups white chocolate chips
  • 1/2 cup rainbow sprinkles

Instructions

  • Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
  • In a large bowl mix together flour, baking soda, salt, and cheesecake pudding mix. Set aside.
  • In your mixer cream together butter, sugar and brown sugar. Add eggs and vanilla and mix together. Add your bowl of dry ingredients. Add rainbow sprinkles and mix together. Lastly add the white chocolate chips.
  • Scoop out the cookie dough into about 1 inch balls.
  • Bake for about 10-12 minutes or until slightly golden. Let cool and enjoy!

Notes

Updated on May 17, 2021
Originally Posted on August 26, 2013

Nutrition

Calories: 261kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 172mg | Potassium: 72mg | Fiber: 1g | Sugar: 24g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

A Reader’s Review

“I just made these for my co-workers birthday tomorrow. I plan to take them to work- but of course, I had my husband sample them. He had 4! Then….shamefully I say…I did, too. I keep justifying it by saying they were tiny cookies. Oh man- self control went out the window. GREAT cookies! Let’s hope the rest actually MAKE it to work tomorrow. Thank you Alyssa” – Bethany
Funfetti cookies split in half.
Source : The Recipe Critic More   

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