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Name: ONE-PAN PESTO CHICKEN AND VEGGIES
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
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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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

INSTRUCTIONS

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.

NOTES

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ONE-PAN PESTO CHICKEN AND VEGGIES

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

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.

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Nutrition

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Serving Size: 1 (914g)
Recipe Makes: 1

Calories: 599
Calories from Fat: 220 (37%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 5.1g
Cholesterol 376.5mg		116 %
Sodium 390.2mg		13 %
Potassium 1047.9mg		28 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 89.1g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 599

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