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Seared Chicken & Zucchini
with Pesto Rice & Parmesan
25 MIN
2 Servings
From the Test Kitchen
To pair with our seared chicken (coated in a blend of earthy, Italian-style seasonings) and sautéed zucchini, we’re perking up a simple side of rice with fragrant basil pesto and sweet pickled peppers.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories680 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 1 Zucchini
- 1 Lemon
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½ oz Sweet Piquante Peppers
- ¼ cup Grated Parmesan Cheese
-
⅓ cup Basil Pesto
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a medium 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, 12 to 14 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:
While the rice cooks, pat the chicken dry with paper towels. Sason 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.
3
Prepare the remaining ingredients:
While the chicken cooks, 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:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. 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, if you’d like. Enjoy!
1
Cook the rice:
In a medium 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, 12 to 14 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:
While the rice cooks, pat the chicken dry with paper towels. Sason 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.
3
Prepare the remaining ingredients:
While the chicken cooks, 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:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat and stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish & serve your dish:
To the pot of cooked rice, add the pesto and chopped peppers; stir to combine. 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, if you’d like. Enjoy!
Tips from Home Chefs