One-Pan Pesto Chicken and Veggies — Chicken with delicious pesto and vegetables. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Everything is cooked in a saucepan for 30 minutes from start to finish. Mediterranean recipe healthy and gluten free.
Ingredients
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- 2 tablespoons olive oil
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- 1 pound chicken thighs boneless and skinless, sliced into strips
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- 1/3 cup sun-dried tomatoes drained of oil, chopped
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- 1 pound asparagus ends trimmed, cut in half, if large
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- 1/4 cup basil pesto
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- 1 cup cherry tomatoes yellow and red, halved
Instructions
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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.
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Visit One-Pan Pesto Chicken and Veggies for full instructions
Originally posted 2019-01-22 22:37:30.
Originally posted 2019-01-22 22:37:30.
