Ingredients

The following ingredients have 4 Servings
  • 1 red bell pepper ($1.50)
  • 1 zucchini ($0.60)
  • 1 yellow squash ($0.50)
  • 1/2 red onion ($0.19)
  • 1.3 lbs. boneless, skinless chicken breast ($6.67)
  • 2 Tbsp cooking oil ($0.08)
  • 1 cup frozen green beans ($0.67)
  • 1/3 cup pesto* ($0.73)
  • 1/8 tsp salt* ($0.01)
  • 1/8 tsp freshly cracked pepper* ($0.01)
  • 1 Tbsp grated Parmesan* ($0.11)

Instruction

  • Chop the bell pepper, yellow squash, and zucchini, and slice the red onion. I like to make different shapes for each vegetable, but aim to make the pieces all around the same size.
  • Cube the chicken breasts into ½-inch pieces.
  • Add the cooking oil to a large skillet and heat over medium-high. Once the skillet and oil are very hot, add the chicken and sauté until the chicken pieces are opaque (3-5 minutes - the chicken will continue to cook as you add vegetables).
  • Add the green beans to the skillet and sauté for 1-2 minutes more, or just until thawed.
  • Add the bell pepper and red onion to the skillet. Sauté for 1-2 minutes more. If water is beginning to pool in the skillet, turn the heat up slightly. It should be hot enough that the water released from the vegetables evaporates quickly.
  • Add the yellow squash and zucchini to the skillet and continue to sauté 2-3 minutes more, or just until the squash softens slightly.
  • Turn the heat off, add the pesto to the skillet, and stir until everything is coated. Give the vegetables a taste and add salt, pepper, or more pesto if desired. Top with a light sprinkle of Parmesan just before serving.