one pan pesto chicken and veggies

By harvard88

Ingredients

• 2 2 2 Tbsp. olive oil
• 1 1 1 pound chicken thighs, boneless and skinless, sliced into strips
• 1/3 1/3 1/3 cup sun-dried tomatoes, drained of oil, chopped
• 1 1 1 pound asparagus, ends trimmed, cut in half
• 1/4 1/4 1/4 cup basil pesto
• 1 1 1 cup cherry tomatoes, yellow and red, halved

Preparation

Step 1

Heat a large skillet on medium heat, add 2 tsp. olive oil, add chicken thighs. Season with salt and add half of sun-dried tomatoes. Cook on medium heat for 5-10 minutes until chicken is cooked through. Remove chicken and tomatoes, leaving oil in pan.

Add asparagus, seasoned generously with salt, remaining half of sun-dried tomatoes and cook on medium heat for 5-10 minutes until asparagus is cooked through. Remove to serving plate.

Add chicken back to skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1-2 minutes. Remove from heat. Add cherry tomatoes, mix with pesto and chicken. Add chicken and tomatoes to serving plate with asparagus.