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–+ servings
chicken pesto

Sauteed Pesto Chicken with Artichokes and Bell Peppers

Keep a batch of pesto sauce on hand and use it in your next chicken meal prep for an easy and tasty meal solution.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1 red bell pepper
  • 2 cups artichoke hearts (frozen)
  • 3 tablespoons basil pesto sauce
  • 1 tablespoon olive oil

Instructions
 

  • Defrost the frozen artichoke hearts according to the packaging instructions or drain them if you purchased canned artichokes. Cut the bell peppers into cubes and dice the chicken in 1 inch chunks.
  • Add oil to a saute pan on medium high heat and saute the chicken for about 5 to 6 minutes until it is golden brown and fully cooked.
  • Next, add the bell peppers and artichoke hearts and let them heat through for about 2 to 3 minutes. Finish by adding the basil pesto and mixing everything well until the chicken is coated with the sauce.