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Heat the olive oil in a large frying pan and then add the cubed chicken. Season with salt & pepper, then cook for 5-7 minutes until the chicken is completely cooked through and turned from pink to white.
Add the chopped veg, mix to combine, and then cook for a few minutes until the veg begins to soften. Be careful not to overcook the veg here though – especially if reheating portions later in the week.
Stir through the reduced fat pesto so that everything is coated, heat for another minute or so, and then you’re ready to serve.
Portion up into meal prep containers with cooked wholegrain quinoa if you want a serving of slow-releasing carbs too.