Summer Pesto Chicken & Vegetable Skillet in pan
Print Recipe
5 from 1 vote

Summer Pesto Chicken & Vegetable Skillet with Burrata

Summer Pesto Chicken & Vegetable Skillet with Burrata is a light and healthy 20 minute dinner recipe full of fresh flavors.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Entree, Skillet
Servings: 3 -4
Author: Danielle Green

Ingredients

  • 1 lb. boneless skinless chicken tenders
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt divided
  • 1 c. sliced red onion
  • 1/2 bunch asparagus cut in 2 inch pieces
  • 1 small zucchini sliced 1/4 inch thick
  • 1 small yellow squash sliced 1/4 inch thick
  • 1 c. cherry tomatoes
  • 1/4 c. pesto
  • 1 burrata

Instructions

  • Add the olive oil to a large skillet over medium heat.
  • Add the chicken tenders to the hot skillet and season with 1/4 tsp salt. Add the red onions around the chicken. Cook for 5 minutes.
  • Turn the chicken and toss the onions. Add the asparagus to the skillet and cook for an additional 3 minutes.
  • Add the zucchini and yellow squash. Sprinkle everything with the remaining salt. Cover and cook for an additional 2 minutes. Toss everything with the pesto, stirring until everything is coated and add the cherry tomatoes. Cook one additional minute just to heat the tomatoes a little.
  • Tear apart the burrata into large chunks and top the skillet with the cheese.
  • Serve immediately.