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One-Pan Pesto Chicken and Veggies Recipe

One-Pan Pesto Chicken and Veggies– boneless, skinless chicken thighs prepared with sun-dried tomatoes, asparagus, cherry tomatoes in a tasty basil pesto sauce. Whatever is carried out in one pan, 30 minutes recipe from start to complete!

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Chicken pleasantly smothered with basil pesto sauce and served along delicious veggies. Healthy, gluten free, Mediterranean style recipe, loaded with fiber (vegetables) and protein (chicken).

Associated Pesto Chicken Recipes:

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This pesto chicken is a perfect meal for the hot days of the Summer season– light, packed with veggies, loaded with brilliant colors, therefore tasty! I enjoy serving this pesto chicken with a fresh Summer salad, and my absolute current favorite is avocado salad with mozzarella and basil pesto . I also extremely suggest this incredible beet salad with spinach, goat cheese, and cashews.and a stunning. strawberry spinach salad. .

Active ingredients you’ll require for this Pesto Chicken and Veggies

olive oil
chicken thighs, boneless and skinless
sun-dried tomatoes
basil pesto
cherry tomatoes.

Yes, you’ll just need 6 components for this dish!

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Look at all the colorful veggies that go into this dinner


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How to prepare pesto chicken

Initially, cook boneless, skinless chicken thighs (sliced into thinner strips) with sun-dried tomatoes up until the chicken is totally prepared, and coat the chicken with basil pesto

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Add cherry tomatoes to the chicken in the skillet

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Prepare the asparagus and combine all the active ingredients together

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More Recipe Ideas & Resources

Active ingredients.
  • 2 tablespoons.olive oil.
  • 1 pound.chicken thighs.boneless and skinless, sliced into strips.
  • 1/3 cup.sun-dried tomatoes.drained pipes of oil, chopped.
  • 1 pound.asparagus.ends cut, halved, if big.
  • 1/4 cup.basil pesto.
  • 1 cup.cherry tomatoes.yellow and red, halved.
  1. Heat a big frying pan on medium heat, include 2 tablespoons olive oil, add sliced up chicken thighs, season chicken kindly with salt, include half of sliced sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, till the chicken is entirely cooked through. Get rid of the chicken and sun-dried from the skillet, leaving oil in.
  2. Include asparagus (ends cut), experienced kindly with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes till the asparagus cooked through. Eliminate asparagus to serving plate.
  3. Add chicken back to the frying pan, include pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, combine with the pesto and the chicken. Include chicken and tomatoes to the serving plate with asparagus.

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