Pesto Chicken Skillet

This dinner was so good I was practically licking the plate.  If you need a one skillet meal, then you should definitely try this as it is insanely delicious and loaded with veggies.

Recipe adapted from Food Network

Ingredients:

1 boneless skinless chicken breast

1 zucchini sliced

1 yellow squash sliced

¼ cup red onion diced

2 cobs of corn cooked and cut off the cob

1 cup cherry tomatoes halved

2 cups kale

1 garlic clove

2 tablespoons chicken broth

¼ cup pesto

¼ cup plain nonfat Greek yogurt

2 tablespoons lemon juice

½ cup shredded mozzarella

1 tablespoon extra virgin olive oil (I used basil infused oil)

1 teaspoon Italian seasoning

Optional: Grated parmesan cheese

Directions:

1. Spray a large nonstick skillet with olive oil spray.
2. Drizzle olive oil on chicken.  Sprinkle with Italian seasoning.
3. Cook chicken on medium heat 5-7 minutes per side.  Remove from pan.
4. Add zucchini, squash, garlic, and red onion.  Add 2 tablespoons chicken broth.  Cook on medium heat 5 minutes stirring frequently.
5. Dice chicken into bite size pieces while vegetables cook.
6. Move vegetables to the edges of the pan.  Add kale, tomatoes, and corn.  Continue to cook for 2 more minutes.
7. Add chicken back to the pan. Mix the chicken and vegetables.
8. Add pesto, yogurt, and lemon juice.  Stir well.
9. Add mozzarella cheese.  Remove from heat once cheese begins to melt.
10. Sprinkle with grated parmesan cheese.
11. Serve.