Asian-Inspired Pesto Chicken Skillet

Ingredients

• 12 oz boneless, skinless chicken breast
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp olive oil
• 1/3 cup pesto (store-bought or homemade)
• 1 tbsp soy sauce (low-sodium if available)
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 4 oz baby spinach
• 1 cup cherry tomatoes, halved(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into thin cutlets. Season with salt and pepper. Mince garlic and grate ginger. Halve tomatoes if using, and measure pesto, soy sauce, lemon juice, and spinach.

2. 2

   Cook (18 minutes): Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side (until cooked through). Transfer to a plate.

3. 3

   In the same skillet, reduce heat to medium. Add garlic and ginger and cook 30–45 seconds until fragrant. Stir in soy sauce, lemon juice, and pesto; simmer 1–2 minutes to loosen and combine.

4. 4

   Return chicken to the skillet and coat in the sauce. Cook 2–3 minutes, turning once, until hot and glossy.

5. 5

   Add spinach (and tomatoes if using) and cook 1–2 minutes until spinach wilts and tomatoes soften. Taste and adjust seasoning; serve immediately.