Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 10 ounces fresh broccoli, chopped into bite-sized florets
- 10 ounces fresh cauliflower, chopped into bite-sized florets
- 6 ounces sun-dried tomatoes, chopped (oil-packed or dry—either works)
- 1 cup basil pesto (store-bought or homemade—see notes below)
- 3 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (optional but recommended for serving)
Substitution Ideas
- If you don’t have cauliflower, double up on broccoli—or try chopped zucchini or green beans.
- Store-bought pesto is perfectly fine, but if you’d like to make your own, try a quick blend of basil, spinach, garlic, olive oil, nuts (pine nuts or walnuts), and Parmesan.
- No sun-dried tomatoes? Use cherry tomatoes (halved) or roasted red peppers for a similar pop of flavor.
- Swap chicken for lean beef strips or even cooked chickpeas for a vegetarian version.
Instructions
1. Prep all your ingredients before you start cooking. This makes the process smoother and less stressful. Chop your broccoli, cauliflower, sun-dried tomatoes, and chicken first. Season the chicken with salt, pepper, and Italian seasoning. Set everything in separate bowls so they’re ready to go.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Use a pan that’s big enough to hold everything without overcrowding. Once the oil is shimmering, add the chicken pieces in a single layer. Cook for about 6 to 8 minutes, flipping once, until the chicken is golden brown and cooked through. You’ll know it’s done when the internal temperature hits 165°F (74°C), or when the center is no longer pink.
3. Remove the chicken and keep warm. Transfer the cooked chicken to a plate and cover loosely with foil. This helps retain moisture while you cook the veggies.
4. In the same pan, add the remaining tablespoon of oil. Toss in the chopped broccoli and cauliflower. Give them a good stir so they’re coated in oil. Cover the pan with a lid and reduce the heat to medium-low. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are tender but not mushy. They should be easy to pierce with a fork but still hold their shape.
5. Add the chicken back to the pan. Once the veggies are cooked to your liking, return the chicken to the pan. Pour in the pesto and stir well to coat everything evenly.
6. Add sun-dried tomatoes and heat through. Stir in the chopped sun-dried tomatoes and let everything warm together for about 2 minutes. Taste and adjust salt and pepper if needed.
7. Serve hot, topped with Parmesan if using. This dish is complete on its own, but you can elevate it further with a sprinkle of cheese, fresh basil, or a squeeze of lemon for brightness.
Notes
1. Don’t overcrowd the pan. When cooking chicken or veggies, spacing them out allows better browning. If your pan is small, cook in batches.
2. Make your pesto ahead of time if you’re going homemade. A fresh pesto only takes 5 minutes in a food processor or blender. Store it in the fridge for up to a week or freeze in small portions.
3. Adjust vegetable cook time to your preference. If you like your veggies with more crunch, reduce the cooking time slightly. If they’re overcooked, don’t stress—they’ll still taste great.
4. Keep an eye on heat levels. If things brown too fast, lower the heat. Medium-high should be hot enough to sear without burning.
5. Save on cleanup with a nonstick or enameled skillet. This helps prevent sticking and makes washing up a breeze.
- Prep Time: 5 minutes
- Cook Time: 25 minutes