One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies
  • 2 tbsp. olive oil
  • 1 lb. chicken thighs boneless and skinless, sliced into strips
  • 1/3 cup sun-dried tomatoes drained of oil, chopped
  • 1 lb. asparagus trimmed and cut in half
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes, halved

Heat a large skillet on medium heat, add 2 tbsp. olive oil, sliced chicken thighs. Season chicken generously with salt. Add half of chopped sun-dried tomatoes and cook on medium heat for 5-10 minutes, turning a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried tomatoes from the skillet, leaving oil. Add asparagus, sea­soned with salt and remaining half of sun-dried tomatoes. Cook on me­dium heat for 5-10 minutes until the asparagus is cooked through. Remove asparagus to serving plate. Add chicken back to the skillet. Add pesto and stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes and mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus. Serves 4.

Nutrition information: 423 calories; 32g fat; 23g protein; 261mg sodium

Live It Tracker: 3 oz.-eq. protein, 1 cup vegetables