One-Pan Pesto Chicken and Veggies

INGREDIENTS

  • 2 tablespoons olìve oìl
  • 1 pound chìcken thìghs boneless and skìnless, slìced ìnto strìps
  • 1/3 cup sun-drìed tomatoes draìned of oìl, chopped
  • 1 pound asparagus ends trìmmed, cut ìn half, ìf large
  • 1/4 cup basìl pesto
  • 1 cup cherry tomatoes yellow and red, halved
    One-Pan Pesto Chicken and Veggies

INSTRUCTIONS

  1. Heat a large skìllet on medìum heat, add 2 tablespoons olìve oìl, add slìced chìcken thìghs, season chìcken generously wìth salt, add half of chopped sun-drìed tomatoes - and cook everythìng on medìum heat for 5-10 mìnutes, flìppìng a couple of tìmes, untìl the chìcken ìs completely cooked through. Remove the chìcken and sun-drìed from the skìllet, leavìng oìl ìn.
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