Pesto Chicken and Zucchini Skillet
This is a lower-carb option in my rotation, skipping rice or pasta entirely and letting zucchini and tomatoes fill out the plate instead. Pesto ties the whole skillet together without needing a separate sauce.
Zucchini cooks quickly, so I add it after the chicken has already started browning to avoid it turning to mush. Pesto stirred in at the end coats everything without needing to simmer it down.
This is one of the few meals in my rotation without a grain or starch base, which makes it a good option on weeks I want something lighter. Parmesan on top adds a salty finish that pesto alone doesn't quite deliver.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This pesto chicken skillet is a good lighter option whenever I want to skip the rice.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Pesto Chicken and Zucchini Skillet
YIELD
10 portions
ESTIMATED NUTRITION
535 calories • 57g protein • 9g carbs • 29g fat per portion
What I really like about this recipe is that it's a full meal without needing rice, pasta, or potatoes underneath it.
Ingredients
• 5 lb chicken breast, cubed
• 10 cups zucchini, sliced
• 5 tomatoes, diced
• 1 1/2 cups pesto
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• salt and pepper
• 2 tsp garlic powder
Directions
1. Season the chicken and sear in olive oil until browned, about 6 minutes.
2. Add the zucchini and cook until just tender, about 5 minutes.
3. Stir in the tomatoes and pesto; toss to coat.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with Parmesan on top.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
