Go Back
+ servings

Mediterranean Chicken Skillet with Roasted Red Pepper Pesto

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Amy Rains


Chicken skillet:

  • 2 tbsp avocado oil or olive oil (divided)
  • 1.5 lbs chicken breast (cut into bit sized pieces)
  • 2 cloves garlic (minced)
  • 1 large zucchini
  • 1 bell pepper (any color)
  • 1/2 large red onion
  • 3 tbsp fresh lemon juice
  • 1 tbsp Italian seasoning
  • 1/3 cup marinated artichoke hearts
  • 1/4 cup kalamata olives
  • 1/3 cup diced cherry tomatoes
  • 1/2 cup feta or parmesan cheese (optional)
  • 3 tbsp chopped fresh mint
  • salt and pepper to taste

Roasted Red Pepper Sauce

  • 1 12 oz jar of roasted red peppers (liquid drained)
  • 1/4 cup avocado oil or olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic (minced)
  • 1/2 cup fresh basil leave
  • 1/2 tsp sea salt


  1. Begin by heating a large cast iron skillet to medium high heat. Add 1 tbsp oil, then toss in the chicken once the pan is hot. Cook the chicken evenly until lightly browned (about 6-7 minutes). Remove from heat, but keep the pan hot.

  2. Chop up the zucchini, onion, and bell pepper. Add additional tbsp of oil, then toss in the chopped fresh veggies and garlic. Saute for 5-7 minutes until veggies begin to brown and are fragrant. Reduce heat to low.

  3. While chicken and veggies are cooking, make the pesto sauce. Using a high powered blender or food processor, blend peppers, oil, vinegar, garlic, and fresh basil until smooth.

  4. Add the chicken back to the pan, and spoon the lemon juice and Italian seasoning over the mixture. Add in the additional toppings: artichoke hearts, olives, and fresh tomatoes. Pour the pesto on top. Serve with feta or parmesan (if using), and top with fresh mint.