Pesto Chicken Veggies One Pan (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
450 grams boneless, skinless chicken thighs, sliced into strips
03 -
55 grams sun-dried tomatoes, drained of oil and chopped
04 -
450 grams asparagus, ends trimmed and cut in half if large
05 -
60 millilitres basil pesto
06 -
150 grams cherry tomatoes, yellow and red, halved
07 -
Salt, to taste
# Instructions:
01 -
Heat a large skillet over medium heat and add olive oil. Add sliced chicken thighs and season generously with salt. Incorporate half of the chopped sun-dried tomatoes and cook for 5–10 minutes, flipping occasionally, until chicken is thoroughly cooked.
02 -
Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil intact. Add asparagus and the remaining half of sun-dried tomatoes, season well with salt, and cook over medium heat for 5–10 minutes until asparagus is just tender. Transfer asparagus to a serving plate.
03 -
Return the chicken to the skillet, add basil pesto, and stir thoroughly to coat. Heat on low–medium for 1–2 minutes until chicken is warmed through. Remove from heat.
04 -
Add halved cherry tomatoes to the chicken and pesto, stirring gently to combine. Transfer chicken, tomatoes, and sun-dried tomatoes to the serving plate alongside asparagus, and serve immediately.
# Notes:
01 -
For best flavour, prepare basil pesto fresh at home for a richer and more aromatic sauce.