Chicken Pesto with Veggies

Chicken Pesto with Veggies

Pesto makes this this chicken stand out with such a distinctive tasty flavor.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 cups Summer squash
  • 1 Red bell pepper
  • 6 oz Boneless skinless chicken breast - cut into one-inch strips
  • 3 tbsps Pesto, store bought
  • 2 cups Blueberries
  • 1/2 tsp Ground ginger - sprinkled in yogurt (or 1 1/2 tsps grated ginger root)
  • 1/2 tsp Vanilla
  • 2/3 cup Plain low-fat yogurt
Calories 355
Total Fat 12g
Carbohydrates 37g
Fiber 6g
Protein 26g


  1. Spray a skillet with vegetable spray and cook the chicken.
  2. Remove chicken from the pan.
  3. Add veggies and pesto and cook until almost desired texture, three minutes.
  4. Return chicken to the pan and stir to coat chicken with pesto. Cook another one to two minutes.
  5. In two separate bowls stir the ginger and vanilla into the yogurt and gently mix in the blueberries.
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