Pesto Chicken Stir Fry
Pesto Chicken Stir Fry
Pesto Marinated chicken with zucchini and diced tomatoes
It all started with testing meal box companies
You may know I’ve been working through different boxed meal companies to see what might fit for bariatric surgery patients. To date, Freshly has been the most promising. You can read the full review here as well as the other companies I have tried so far.
I started wondering what ‘meal kit’ alternatives were available at my local grocery store. In the Midwest we have HyVee and they are awesome. Many grocery stores are responding to meal kits and providing read to cook options themselves.
I have both walked the meat and produce section for ready made ideas and scoured the InstaCart® app for options. On this particular week, the InstaCart® app showed the meat counted had a special on marinated chicken breast.
So I loaded my virtual cart with buffalo chicken, garlic and herb marinated and pesto chicken.
The first two I grilled and served with grilled vegetables. For the third option I decided to try something different and not tire my family with grilled chicken.
Marinade, dice and sauté
That was my plan for the Pesto chicken. You could easily take jarred pesto sauce and put the chicken in a baggie with some pesto and set in the fridge to marinade.
Mine was purchased as marinated chicken so using kitchen shears I cut them into cubes. Then cooked them, set them aside and added diced zucchini and canned, drained diced tomatoes. I added a bit of oregano and there ya go!
Pesto Chicken Stir Fry
Ingredients
- 1 lb chicken breast boneless, skinless
- 2 tbsp pesto jarred or fresh
- 2 medium zucchini diced
- 10 oz diced tomatoes drained
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp oregano dried
Instructions
- Rub chicken breast with pesto and spread evenly. If time, place in a food storage bag and refrigerate to allow time for marinading prior to cooking.
- Move chicken to a cutting board and dice. Using kitchen shears makes this step slightly quicker. Heat a large skillet to medium high heat.
- Add chicken to the pan and cook until internal temperature reached 160 F. Remove chicken from pan and cover.
- To the pan add diced zucchini. Sprinkle with salt and pepper. Sauté a couple minutes then add drained diced tomatoes and oregano. Add chicken back to the pan and heat 1-2 minutes. Serve.