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5
from 1 vote
Basil Chicken Recipe
This Italian basil chicken stir-fry recipe is fresh, flavorful, and low-calorie, too. A great family-friendly weeknight meal!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Italian
Servings:
4
Calories:
389
kcal
Author:
Becky Hardin
Ingredients
1
tablespoon
olive oil
1
pound
boneless, skinless chicken breasts
cubed
1
red bell pepper
sliced
1
bunch
asparagus
cut into 2-inch pieces
½
onion
sliced
8
ounces
mushrooms
sliced
6.5
ounces
basil pesto
1 small jar
1
tablespoon
chopped fresh basil
Instructions
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside.
1 tablespoon olive oil,
1 pound boneless, skinless chicken breasts
Add the red pepper, asparagus, onion, and mushrooms. Cook, stirring occasionally, until vegetables become tender, about 5 minutes.
1 red bell pepper,
1 bunch asparagus,
½ onion,
8 ounces mushrooms
Add the chicken back to the skillet, then stir in pesto and basil. Remove from heat and serve.
6.5 ounces basil pesto,
1 tablespoon chopped fresh basil
Notes
Add or replace with other preferred vegetables like green bell pepper, carrots, yellow squash, zucchini.
Use homemade or store bought pesto.
Storage:
Store basil chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Calories:
389
kcal
|
Carbohydrates:
13
g
|
Protein:
31
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
76
mg
|
Sodium:
569
mg
|
Potassium:
919
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
2771
IU
|
Vitamin C:
48
mg
|
Calcium:
116
mg
|
Iron:
4
mg