Pesto Chicken & White Bean Bake
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Cooked chicken, canned beans, and prepared pesto are the keys to this quick and easy dinner that also features zucchini and parsley to keep things fresh. Plus, it all comes together in just one skillet, making cleanup a breeze.
Ingredients
Cooking spray
4 spray(s)
Uncooked zucchini
3 cup(s), sliced, chopped (from about 2 medium)
Cooked skinless boneless chicken breast
2 cup(s), chopped, chopped
Pesto sauce
⅓ cup(s)
Kosher salt
½ tsp
Black pepper
½ tsp
Canned cannellini beans
31 oz, (2 [15.5-oz] cans), rinsed and drained
Whole wheat panko breadcrumbs
¾ cup(s)
Fresh parsley
2 Tbsp, chopped, plus more for garnish
Canola oil
2 Tbsp
Garlic powder
½ tsp
Instructions
1
Coat a 10-inch ovenproof skillet with cooking spray and heat over medium-high. Add the zucchini and cook until browned and crisp-tender, about 5 minutes. Stir in ½ cup water, the chicken, pesto, salt, black pepper, and beans. Cook until the sauce thickens, adding more water by the tablespoonful if the mixture seems too dry, about 2 minutes.
2
Preheat the broiler to low. In a medium bowl, combine the panko, 2 tbsp parsley, oil, and garlic powder. Sprinkle the panko over the chicken and beans. Transfer to the broiler. Broil until the topping is toasted, 1 to 2 minutes. Garnish with more parsley.
3
Serving size: about 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.