Tasty Tuesday: One-Pan Pesto Chicken and Veggies

Total Time: 30 minutes Yield: 4 servings 


• 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 


    .    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. 

    .    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. 

    .    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.