Cooking Steps

• Pat chicken dry and season with salt and pepper on both sides. In a large cast iron skillet, heat a glug of olive oil until shimmering but not smoking. Add the chicken and cook over medium-high heat for 2 to 3 minutes on each side. Remove from the skillet and set aside.
• If needed, add a little bit more olive oil to the skillet. Add the zucchini, bell peppers, onion, and tomatoes. Season with salt and pepper. Cook, tossing occasionally, until the veggies have softened, about 6 to 7 minutes.
• In a small bowl, mix together the pesto and cream. Add the chicken back to the skillet and pour the pesto mixture in. Reduce the heat to medium-low and cook until the chicken is warmed through, about one minute.
• Remove the skillet from the heat and finish with the lemon zest and half of the juice. Taste and adjust with more lemon juice, salt, and pepper if necessary. Garnish with pine nuts and fresh basil. Enjoy!