Italian Chicken & Zucchini with Pesto-Pepper Rice
Fast & Easy

Italian Chicken & Zucchini

with Pesto-Pepper Rice

25 MIN
2 Servings
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  • with Chicken Breasts

    From the Test Kitchen

    This simple dish is packed with vibrant Italian flavors like basil (the beloved, aromatic herb at the heart of our irresistible pesto), as well as a blend of classic seasonings like the fragrant dried rosemary and sage used to coat our chicken.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Italian Chicken & Zucchini with Pesto-Pepper Rice
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 1 Lemon
    • ⅓ cup Basil Pesto
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Sliced Roasted Red Peppers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the chicken
    2 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon.

    Cook the zucchini
    4 Cook the zucchini

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked zucchini. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Thinly slice the zucchini into rounds. Roughly chop the peppers. Quarter and deseed the lemon.

    4 Cook the zucchini

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Cook the zucchini
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked zucchini. Garnish with the cheese. Serve the remaining lemon wedges on the side. Enjoy!

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