An Easy Primavera

INGREDIENTS

• ½ cup all-purpose flour
  

• 1 tablespoon dried parsley
  

• 1 teaspoon dried basil
  

• 1 ½ pounds skinless, boneless chicken breasts, cut into strips
  

• ¼ cup extra-virgin olive oil
  

• 1 tablespoon minced garlic
  

• 2 ¼ cups low-sodium chicken stock
  

• 1 cup frozen mixed vegetables
  

• 1 pint grape tomatoes, halved
  

• 1 bunch green onions, diagonally sliced
  

• 1 medium zucchini, quartered and sliced
  

• 2 tablespoons sun-dried tomato pesto
  

• salt and ground black pepper to taste

COOKING INSTRUCTIONS:

1. Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
   

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
   

3. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.