20-Minute Pesto Chicken and Broccoli
Quick one-pan chicken tenders seared golden and tossed with broccoli, grape tomatoes, and basil pesto in under 20 minutes.
Ingredients
- 900g chicken breast tenders
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 tablespoon garlic powder
- 2 tablespoons avocado oil
- 1 head broccoli (about 450g), cut into florets
- 280g grape tomatoes
- ½ cup chicken stock
- 2 jars basil pesto (185g each)
- ¼ cup shredded parmesan
Original recipe: https://www.chef-michael.com/recipes/keto-pesto-chicken
Method
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Slice chicken tenders into 1-inch pieces and season with salt, pepper, and garlic powder.
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Heat a large skillet with avocado oil. Sear the chicken in a single layer for 3 minutes per side until golden-brown. Remove and set aside.
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Add chicken broth to the hot pan and scrape up any browned bits. Add broccoli and grape tomatoes, cover, and steam for 2 minutes.
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Turn off the heat. Return chicken to the pan, stir in pesto until everything is coated, top with parmesan, and serve.