In a medium bowl combine chicken, half paprika, half italian seasoning, salt, black pepper, 2 teaspoon pesto. Toss until chicken is fully coated. Let marinate for 30 minutes in the fridge.
11 oz boneless skinless Chicken breasts or chicken tenders, 11/2 cup bell peppers, 1 ½ teaspoon italian herbs and spices, salt to taste, 1 ½ teaspoon smoked paprika, 4 teaspoon red pesto
In the same skillet saute onion until softened. Then add garlic and bell peppers, fresh thyme, mushrooms, zucchini, carrot, leftover pesto, paprika, remaining dried herbs, season with more salt, black pepper to taste. Saute until veggies are softened but still crisp and in the end add broccoli. Saute for 1 minute and return the chicken. If you feel it's too dry, add some warm water or chicken broth. Mix all well and remove from heat.
½ cup sliced zucchini, 11/2 cup bell peppers, 1.2 cup broccoli florets, 1 cup mushrooms, ½ cup carrot sliced, 1 ½ teaspoon italian herbs and spices, 1 ½ teaspoon garlic, salt to taste, ⅛ teaspoon black pepper, 4 teaspoon red pesto, 1 cup red onions
