Step 1

Add all of the ingredients to a zip lock bag and seal it up. Shake it around like Shake n’ Bake until everything is well-coated in pesto sauce. Transfer to the refrigerator and marinate for at least 1 hour (up to 24).

Step 2

When you’re ready to cook, heat a large non-stick skillet over medium-high and pour everything into the hot skillet.

Step 3

Stir the ingredients into an even layer then allow it to sit for 2 to 3 minutes so that the chicken can brown. Give it a stir and continue browning another 2 to 3 minutes. Stir again then cover the skillet with a lid. Cook, stirring occasionally, until the chicken is cooked through and broccoli has reached desired done-ness, about 10 to 15 minutes.

Step 4

Note: once the chicken and veggies begin leaching a lot of liquid, uncover the skillet and allow the liquid to burn off so that the sauce is thick.

Step 5

Taste the chicken for flavor and add sea salt to taste.

Step 6

Serve as is or with your choice of side dishes. I go with brown rice!