PESTO CHICKEN WITH VEGTABLES

It's good!

• 4 to 5 chicken breasts - depending on size
• Salt and Pepper
• Extra virgin olive oil
• 1 zucchini cut into half moons
• 1 red bell pepper cored and cut into strips
• ½ red onion sliced
• 1 cup cherry tomatoes
• ⅓ cup basil pesto (homemade or store-bought)
• ⅓ cup cream
• Juice of ½ lemon
• Zest of 1 lemon
• Toasted pine nuts for garnish optional
• Fresh basil for garnish optional

Pat chicken breasts dry and season with salt and pepper on both sides. Butterfly skinless chicken breasts to promote even cooking.   Simply cut them in half horizontally so that you have thinner pieces.

In large cast iron skillet or similar pan, heat about 2 tablespoons extra virgin olive oil until shimmering but not smoking. Add chicken to the heated pan and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the pan and set aside.

If needed, add a little bit more extra virgin olive oil to the pan. Add zucchini, bell peppers, onion, and tomatoes. Season with kosher salt/pink salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.

In a small bowl mix together the basil pesto and cream.  Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.

Remove the pan from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favourite grain or plain orzo pasta.