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California Chicken and Vegetables

By Classico Kitchen

California Chicken and Vegetables

Prep:30min

Updated at: Thu, 17 Aug 2023 12:03:44 GMT

Nutrition balance score

Great

Glycemic Index

42

Low

Glycemic Load

7

Low

Nutrition per serving

Calories306.6 kcal (15%)

Total Fat11.4 g (16%)

Carbs16.2 g (6%)

Sugars4.2 g (5%)

Protein33.1 g (66%)

Sodium351.9 mg (18%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4boneless skinless chicken breasts

3 cupsfrozen mixed vegetables

broccoli, red peppers and carrots, thawed, drained

¼ cupbasil pesto sauce and spread

¼ cupwater

½ cup2 % milk shredded mozzarella cheese

Instructions

Step 1

Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.

CooktopHeat

Step 2

Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.

CooktopHeat

Step 3

Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

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Notes

11 liked

0 disliked

Go-to

Easy

Delicious

One-dish

Fresh

Kurama Himura· 2 months ago

Good fast and easy

StephE· 3 years ago

This was good. I probably used a bit more than a pound of chicken. I used a bag of frozen California veggies, a bag of broccoli florets, and one fresh red pepper. I added a bit more pesto and I cooked it in chicken broth instead of water. Also, a bit extra mozzarella.

This was good. I probably used a bit more than a pound of chicken. I used a bag of frozen California veggies, a bag of broccoli florets, and one fresh red pepper. I added a bit more pesto and I cooked it in chicken broth instead of water. Also, a bit extra mozzarella.

liltobey· 3 years ago

Simple but tasty. Be sure to let the cheese melt in the pan atop the chicken and the veggies before serving.

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