Fresh, vibrant, and packed with Italian flavors – this dish is summer on a plate.
A Taste of Summer from Nonna’s Garden 🇮🇹
When I was a child, summer at Nonna’s house meant overflowing basil pots, baskets of zucchini and carrots fresh from the garden, and the sound of her mezzaluna chopping away at pine nuts and garlic. She used to say, “In summer, we don’t cook, we color the plate.” That’s exactly the spirit behind this dish – Pesto Chicken & Rainbow Veggie Ribbons.
Inspired by her love for fresh, garden-grown ingredients and simple techniques, this recipe brings together juicy, pan-seared chicken breasts coated in vibrant basil pesto and a bed of ribboned vegetables that dazzle with both taste and color. It’s light yet satisfying, nutritious, and a breeze to prepare – perfect for warm evenings and alfresco dinners.
🕒 Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Cuisine: Italian
- Season: Summer
- Difficulty: Easy
🛒 Ingredients
For the Pesto Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup basil pesto (homemade or store-bought – see below for recipe)
For the Rainbow Veggie Ribbons:
- 2 medium carrots (orange or yellow), peeled
- 1 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1 tablespoon olive oil
- Juice of ½ lemon
- Salt and pepper to taste
- Fresh basil leaves for garnish
🍃 Optional: Homemade Basil Pesto
- 2 cups fresh basil leaves
- ¼ cup pine nuts (or walnuts)
- 2 garlic cloves
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- Salt to taste
- Juice of ½ lemon
Instructions:
- Combine all ingredients except olive oil in a food processor.
- Slowly drizzle in olive oil while pulsing until smooth.
- Taste and adjust salt or lemon as needed.
🔪 Instructions
Step 1: Prep the Veggies
Using a vegetable peeler or mandoline, peel the carrots, zucchini, and yellow squash into long ribbons. Thinly slice the bell pepper into strips.
Pro Tip: Don’t worry about making the ribbons perfect – a mix of thickness adds charm and texture!
Step 2: Sauté the Veggie Ribbons
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the ribbons and bell pepper. Sauté gently for 3–4 minutes until just tender. Season with lemon juice, salt, and pepper. Set aside, covered to keep warm.
Step 3: Cook the Chicken
Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 5–6 minutes on each side, or until golden and cooked through.
Step 4: Add the Pesto
Turn off the heat and spoon 2–3 tablespoons of pesto over each piece of chicken. Let it sit in the warm pan for 2 minutes to absorb the flavor.
Step 5: Plate and Garnish
Twirl the veggie ribbons onto each plate. Top with pesto chicken. Garnish with fresh basil leaves and an extra drizzle of pesto if desired.
🌿 Why You’ll Love This Recipe
- Bright and colorful – A feast for the eyes and the belly.
- Low-carb & gluten-free – Perfect for light summer meals.
- Quick to make – Just 35 minutes start to finish.
- Packed with nutrients – Lean protein, healthy fats, and fiber-rich veggies.
🍽️ Serving Suggestions
Pair this dish with:
- A crisp white wine like Pinot Grigio or Vermentino.
- Fresh Italian bread or garlic crostini.
- A light arugula salad with lemon vinaigrette.
🔁 Variations and Tips
- Swap the chicken for grilled shrimp or tofu for a pescatarian or vegetarian option.
- Add a sprinkle of toasted pine nuts on top for crunch.
- Toss in some cherry tomatoes or baby spinach for extra color and nutrition.
- Make it dairy-free by using a vegan pesto.
🧊 Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a pan to preserve the veggies’ texture.
- The pesto can be stored separately in a sealed jar for up to a week.
🌱 Final Thoughts
Pesto Chicken & Rainbow Veggie Ribbons is one of those dishes that instantly lifts your mood. It’s bright, flavorful, and flexible enough for weeknights or garden parties. Whether you’re cooking for family or showing off at a summer potluck, this recipe is bound to bring smiles to the table.
ANNONCE
