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Homemade Pesto Chicken and Broccoli (Paleo, Keto) photo
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Pesto Chicken and Broccoli (Paleo, Keto)

This Pesto Chicken and Broccoli is a vibrant, nutrient-packed dish that’s perfect for weeknight dinners!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Healthy, Keto, Paleo, Quick
Servings: 4 servings

Ingredients

  • 2 large chicken breasts (chopped into bite-sized pieces, approximately 1.25 lbs)
  • 1 large crown broccoli (cut into florets)
  • 3/4 cup basil pesto sauce
  • 1/2 cup sun-dried tomatoes (chopped)

Instructions

  • Start by washing and cutting your broccoli into bite-sized florets. Next, chop the chicken breasts into equally sized pieces to ensure even cooking. Lastly, measure out your basil pesto and sun-dried tomatoes, setting them aside for later use.
  • In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chopped chicken breast to the skillet. Season with salt and pepper to taste. Cook the chicken for about 6-8 minutes or until it is no longer pink in the center, stirring occasionally to ensure it cooks evenly.
  • Once the chicken is cooked through, add the broccoli florets to the skillet. Stir to combine and cook for an additional 4-5 minutes, or until the broccoli is tender but still vibrant green. You may want to cover the skillet for a couple of minutes to help the broccoli steam slightly.
  • Lower the heat to medium-low and add the basil pesto and chopped sun-dried tomatoes to the skillet. Stir everything together until the chicken and broccoli are well coated with the pesto. Allow it to cook for another 2-3 minutes to ensure everything is heated through.
  • Once everything is combined and heated, remove the skillet from the heat. Serve your Pesto Chicken and Broccoli hot, perhaps over a bed of cauliflower rice or alongside a fresh salad for a complete meal. Enjoy the burst of flavors and the satisfaction of a healthy, delicious dish!

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Measuring cups
  • Spatula or wooden spoon

Notes

  • You can prepare the chicken and broccoli in advance. Store them in airtight containers in the refrigerator for up to 3 days.
  • The dish can be reheated in the microwave or on the stovetop. Just add a splash of water or olive oil to keep it moist.
  • For longer storage, consider freezing the cooked dish. It can be frozen for up to 2 months. Just ensure it’s stored in a freezer-safe container.