Quick skillet pesto chicken made with cubed or sliced chicken breast, finished with lemon, pepper, and a splash of water for a glossy pan sauce. Great for wraps, salads, or an easy plate.
Preheat 2 tsp of canola oil (olive oil works) in a pan, add cubed/sliced chicken. Cook on one side for about 3 minutes until it starts to brown, cook on the other side until cooked through.
In a small bowl, combine the sauce ingredients.
Reduce heat to medium low, pour sauce over cooked chicken. Mix well so chicken is coated and continue mixing for a few minutes as the sauce thickens. When the sauce is reduced, serve hot or refrigerate for later.
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.