One-Pan Pesto Chicken and Veggies ?

             One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.

This is a perfect meal for the hot days of the Summer – light, packed with veggies, full of bright colors, and so delicious!

Look at all the colorful veggies that go into this dinner:

First, cook boneless, skinless chicken thighs (sliced into thinner strips) with sun-dried tomatoes until the chicken is completely cooked, and coat the chicken with basil pesto:

Add cherry tomatoes to the chicken in the skillet:

Cook the asparagus and combine all the ingredients together:

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, 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 tomatoes, yellow and red, halved

Instructions

1. Heat a large skillet on medium heat, add 2 tablespoons 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.
2. 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.
3. 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.