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).

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

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. 

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.

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

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