One-Pan Pesto Chicken and Veggies

Name: One-Pan Pesto Chicken and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 pound chicken thighs (boneless and skinless, sliced into strips); 1/3 cup sun-dried tomatoes (drained of oil, chopped); 1 pound asparagus (ends trimmed, cut in half, if large); 1/4 cup basil pesto; 1 cup cherry tomatoes (yellow and red, halved)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Julia

pesto chicken

Ingredients

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2 tablespoons olive oil1 pound chicken thighs (boneless and skinless, sliced into strips)1/3 cup sun-dried tomatoes (drained of oil, chopped)1 pound asparagus (ends trimmed, cut in half, if large)1/4 cup basil pesto1 cup cherry tomatoes (yellow and red, halved)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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