One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies– boneless, skinless chicken thighs cooked with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Everything is performed in one pan, thirty minutes recipe from start to end up!

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Chicken deliciously smothered with basil pesto sauce and served along scrumptious vegetables. Healthy, gluten totally free, Mediterranean style recipe, packed with fiber (veggies) and protein (chicken).

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This pesto chicken is an ideal meal for the hot days of the Summer season– light, packed with veggies, loaded with intense colors, and so scrumptious! I enjoy serving this pesto chicken with a fresh Summer season salad, and my outright current favorite is avocado salad with mozzarella and basil pesto . I likewise extremely advise this amazing beet salad with spinach, goat cheese, and cashews.and a stunning. strawberry spinach salad. .

Ingredients you’ll require for this Pesto Chicken and Veggies

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

Yes, you’ll just require 6 active ingredients for this dish!

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Take a look at all the colorful veggies that enter into this dinner

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How to cook pesto chicken

Cook boneless, skinless chicken thighs (sliced into thinner strips) with sun-dried tomatoes till the chicken is completely prepared, and coat the chicken with basil pesto

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Include cherry tomatoes to the chicken in the frying pan

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Prepare the asparagus and integrate all the active ingredients together.

Active 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.red and yellow, halved.
Guidelines:
  1. Heat a large skillet on medium heat, include 2 tablespoons olive oil, include sliced chicken thighs, season chicken kindly with salt, include half of sliced sun-dried tomatoes – and cook whatever on medium heat for 5-10 minutes, turning a couple of times, until the chicken is entirely prepared through. Eliminate the chicken and sun-dried from the frying pan, 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 until 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 till chicken is reheated, 1 or 2 minutes. Eliminate from heat. Add halved cherry tomatoes, mix with the chicken and the pesto. Add chicken and tomatoes to the serving plate with asparagus.
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