| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings |
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 1 large zucchini, halved and sliced into 1/4-inch half-moons
- 1 large summer squash, halved and sliced into 1/4-inch half-moons
- 2 cups chopped kale
- 1/2 cup yellow cherry tomatoes, halved
- 1/2 cup red grape tomatoes, halved
- 2 ears corn, shucked and kernels removed
- 2 cloves garlic, minced
- 1/4 cup store-bought basil pesto
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- One 5-ounce Parmesan wedge, grated
Instructions
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
- Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
- In a small bowl, stir together the pesto and cream.
- Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 566 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 49 g |
| Cholesterol | 142 mg |
| Sodium | 1168 mg |
Reviews
Very good recipe. Tasty, filling and healthy. Doesn’t get better than thst.
Very tasty dish! I bought chicken from the salad bar and subbed spinach for kale. The idea of corn wasn’t appealing so I used small broccoli florets instead and omitted the cream in the pesto sauce. The parmesan adds a depth of flavor, but it didn’t need as much as indicated. We had it over pasta. Very good!
This was fantastic! I used rotisserie chicken, added some fresh green beans from the garden, and then increased the pesto sauce as well. For the pesto sauce I did use homemade and added more pesto than cream. All turned out really well, and everyone loved it! Will definitely add to the rotation.
I used rotisserie chicken and a little bit more pesto sauce. Delicious!! This is a keeper! Kimber
Delicious and a crowd pleaser!! I love Ree’s recipes bc if you follow them the meals always turn out!! One of my family’s fave so I will definitely be making this again!!
Delicious!! Loaded with veggies and good for even the pickiest of eaters (hellooooo cream and cheese). I just got a rotisserie chicken from the store to further cut my cook time, and served alongside pearl couscous. Probably the most delicious meal you can make in under 20 mins. This one will be added to the meal rotation! I bet it would be great to feed a crowd with little effort too!
I make this about every 4 weeks. We love it!
It didn’t taste like anything. Had to put more lemon juice and more salt at the end. Still, very bland… I am not sure the corn belongs in this dish.
This was really delicious. We subbed spinach for kale and doubled the sauce. Pay attention to the fact that the cooking time says 15 minutes-ish. I added 30 minutes for all the prep.
This was a crowd pleaser! Fresh! We served it with long grain rice. Will make this again.