600 Calories or Less

Italian-Style Chicken & Zucchini

with Pesto-Pepper Rice

30 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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Long Grain White Rice
1 Zucchini
1 Lemon
½ oz Pickled Peppadew Peppers
3 Tbsps Basil Pesto
¼ cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

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 9 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.

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 a drizzle of olive oil on medium-high until hot. Add the zucchini rounds 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.

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 parmesan. Serve the remaining lemon wedges on the side. Enjoy!