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.
Servings: 3 -4
- 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
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.