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.