One-Pan Pesto Chicken and Veggies
This Recipe One-Pan Pesto Chicken and Veggies from juliasalbum.com
Ingredients One-Pan Pesto Chicken and Veggies
- 1 pound asparagus ends trimmed, cut in half, if large
- 1/4 cup basil pesto
- 1 pound chicken thighs boneless and skinless, sliced into strips
- 1 cup cherry tomatoes yellow and red, halved
- 2 tablespoons olive oil
- 1/3 cup sun-dried tomatoes drained of oil, chopped
Instructions One-Pan Pesto Chicken and Veggies
- Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
- Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.
This article and recipe adapted from juliasalbum.com
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