One Pan Pesto Chicken Veggies (Print Version)
# Ingredients:
01 -
Salt (adjust to your liking)
02 -
150 grams cherry tomatoes, use both yellow and red, sliced in half
03 -
60 millilitres basil pesto
04 -
450 grams asparagus, snip the tips and slice big stalks in half
05 -
55 grams sun-dried tomatoes, drained and chopped up
06 -
450 grams boneless skinless chicken thighs, cut into strips
07 -
2 tablespoons olive oil
# Instructions:
01 -
Toss in those cherry tomato halves with the chicken and pesto. Mix it all together gently. Spoon the chicken, sun-dried tomatoes, and cherry tomatoes over the asparagus on your plate, and dig in right away.
02 -
Slide the chicken back into your skillet, pour in the basil pesto, and give it all a good stir so each strip gets coated. Let it heat up just a minute or two over low heat—just long enough to warm it.
03 -
Move the chicken and sun-dried tomatoes out from the skillet, but keep the creamy oil in there. Throw in the asparagus with the rest of those sun-dried tomatoes. Season with a little salt and cook on medium until the asparagus just gets soft, maybe five to ten minutes, then scoop everything out onto a serving dish.
04 -
Warm up a big skillet using medium heat, pour in that olive oil. Sprinkle some salt over the chicken strips, toss them in, and then half your chopped sun-dried tomatoes, too. Flip everything now and then. Let it all cook for five to ten minutes until the chicken’s cooked through.
# Notes:
01 -
Make your own basil pesto for a fresher taste—it really boosts the sauce’s flavor.