Lemon Basil Pesto Chicken Breast

Rhonda O


This is my Version of a Healthy Choice Frozen Steamer Meal.
I tried it and really liked it. So I decided to make it myself. My first try.
You can adjust ingredients, and steps to make a larger amount.
I cook for one. ( ME )


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 1
    boneless skinless chicken breast
  • 2/3 c
    cooked penne pasta
  • 1 c
    fresh kale greens cut up
  • 1/4 c
    jarred basil pesto
  • 1/4 c
    jarred artichoke hearts
  • 2 Tbsp
    jarred roasted red bell peppers
  • 1 small
    yellow squash sliced
  • 2 Tbsp
    fresh squeezed lemon juice

How to Make Lemon Basil Pesto Chicken Breast


  1. Pound out a 4 oz. boneless skinless chicken breast with meat mallet until thin. Put oil of your choice in fry pan, heat on medium heat. Salt and pepper the chicken, place in heated pan.
  2. Cook 1 minute, then turn chicken over and turn heat to low. Cover pan and let it cook for 10 minutes. Turn off the heat and let set for 10 more minutes. Check with meat thermometer. 165° reading is done. Set aside.
  3. Cook the pasta according to package directions. Drain, set aside.
  4. In another pan saute kale greens in oil of your choice, add a little salt and pepper, remove greens to a plate, add a little more oil and saute the yellow squash until soft.
  5. Combine Pasta, Greens, Squash, Artichoke Hearts in a bowl, I added the fresh lemon juice in the basil pesto sauce with the roasted red peppers. Pour over ingredients, reserving a little. toss to coat.
  6. In a pan and the combined ingredients, top with the chicken breast and drizzle the reserved pesto sauce over the chicken. Heat and serve.

Printable Recipe Card

About Lemon Basil Pesto Chicken Breast

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Quick & Easy

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