Pesto Chicken and Broccoli (Paleo, Keto)
This Pesto Chicken and Broccoli is bursting with flavor! A quick and easy dish that's perfect for a healthy weeknight dinner.
Servings: 4 servings
Ingredients
Ingredients
- 2 large chicken breasts (approximately 1.25 lbs), chopped into bite-sized pieces
- 1 large crown of broccoli (cut into florets)
- 3/4 cup basil pesto sauce
- 1 cup sun-dried tomatoes (chopped, preferably packed in olive oil)
Instructions
Instructions
- Start by washing and cutting the broccoli into bite-sized florets. Chop the chicken breasts into bite-sized pieces and set them aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Allow it to warm up before adding the chicken.
- Add the chopped chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
- Once the chicken is cooked, add the broccoli florets to the skillet. Stir well and cook for another 3-4 minutes, until the broccoli is bright green and tender but still crisp.
- Reduce the heat to low and stir in the basil pesto sauce and chopped sun-dried tomatoes. Mix everything well until the chicken and broccoli are fully coated with the pesto.
- Remove the skillet from heat and serve your Pesto Chicken and Broccoli (Paleo, Keto) warm. Enjoy it as is or serve it over cauliflower rice for a complete meal!
Equipment
- Large skillet or frying pan
- Cutting Board
- Sharp Knife
- Spatula
- Measuring cups
Notes
- Consider adding other vegetables like bell peppers or zucchini for extra fiber.
- Homemade pesto can elevate the dish’s flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
