Pesto Chicken with Veggies

Ingredients:

Directions:

1. Slice the chicken and sun-dried tomatoes. Chop the broccoli and cauliflower.
2. Heat oil in a large skillet over medium heat. Add the chicken. Season with salt, pepper, and Italian seasoning, to taste. Cook the chicken until fully cooked through and an internal temperature of 165 degrees F is reached, about 8-10 minutes. Once the chicken is cooked, transfer to a plate and set aside.
3. Heat oil in the same large skillet. Add the broccoli and cauliflower. Season with salt and pepper, to taste. Cover the skillet and reduce the heat to medium-low. Cook the veggies, stirring occasionally, for 10-12 minutes or until the veggies are tender.
4. Add the chicken back to the skillet and stir to combine.
5. Add the sun-dried tomatoes to the skillet and stir to combine.
6. Add the pesto to the skillet and stir to combine.
7. Cover and let heat over low heat for 2-3 minutes. You want all ingredients to be warmed through before serving.
8. Portion onto plates and serve warm with grated parmesan cheese sprinkled over the top (optional). Enjoy!