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One-Pan Pesto Chicken and Veggies

Makes 3 servings

Macros: 333 cal, fat 27g, carbs 14g, protein 22g, fibre 3g


1 tablespoon olive oil

12 oz chicken thighs boneless and skinless, sliced into strips

1/3 cup sun-dried tomatoes drained of oil, chopped

30 asparagus spears ends trimmed, cut in half, if large

1/4 cup basil pesto

1 cup red cherry tomatoes, halved


Heat a large skillet on medium heat, add 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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