4.75 9 Published Jul 24, 2024, Updated Oct 07, 2024 Most of the pesto has been used to make my pesto pasta salad, pesto salmon and this delicious one pan pesto chicken dish, which has definitely become a new family favorite this summer. Even my kids are obsessed and gobble it up! This recipe features a variety of fresh summer veggies like zucchini, bell pepper, broccoli and tomatoes and it’s SO easy to whip up. From start to finish, you can have this dish on the table in about 20 minutes! I love serving this dish up on its own for a low carb meal, but it’s also delicious served over pasta or rice.
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Pasta: Serve this dish over your cooked pasta! Penne, bowtie, cavatappi or rigatoni all work great. Choose your favorite or use what you have on hand. You can also serve it over zucchini noodles or spaghetti squash noodles for a low-carb option. Check out my guide for how to cook spaghetti squash. Rice: This dish pairs nicely served over a bed of white or brown rice. For a low-carb option you can serve it with cauliflower rice. Side salad: A green salad like this arugula salad or spinach salad would be the perfect side for this pesto chicken for some more veggies. Roasted vegetables: Keep the veggie theme going by serving this dish with a side of roasted veggies like these roasted carrots or roasted sweet potatoes.
Storing Leftovers
Store any leftover pesto chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet until warm throughout. You can also reheat in the microwave if you’re short on time. Leftover pesto: If you make homemade pesto you might have some leftover pesto, which can be drizzled over pasta/rice or another side. This can be stored in a sealed container in the refrigerator for up to one week. To keep it fresh and vibrant, drizzle a thin layer of olive oil on top before sealing the container.
