Italian-Style Chicken & Zucchini with Pesto-Pepper Rice
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Italian-Style Chicken & Zucchini

with Pesto-Pepper Rice

25 MIN
2 Servings
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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
    690 Cals (est.)
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fresh
ingredients
Italian-Style Chicken & Zucchini with Pesto-Pepper Rice
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 1 Zucchini
  • 1 Lemon
  • ⅓ cup Basil Pesto
  • ½ oz Sweet Piquante Peppers
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. 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 1 teaspoon 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. 

**An instant-read thermometer should register 165°F.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, 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 1 teaspoon 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 and 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

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Italian-Style Chicken & Zucchini

Cook the rice:
1 Cook the rice:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. 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 1 teaspoon 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. 

**An instant-read thermometer should register 165°F.

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

Meanwhile, 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 1 teaspoon 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 and 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!