This 30-minute Mediterranean style chicken recipe is a new favorite dish of mine. The combo of veggies, pesto, and sun-dried tomatoes is delicious. This is an easy to make meal, very flavorful, healthy and hearty.
ONE-PAN PESTO CHICKEN AND VEGGIES
Total time: 30 minutes
Yield: 4 servings
INGREDIENTS:
2 tablespoons olive oil
1 pound chicken thighs or breast, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry or grape tomatoes, yellow and red, halved
DIRECTIONS:
1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken. Season chicken generously with salt, add half of chopped sun-dried tomatoes. Cook everything on a 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.
2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of the sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
