One-Pan Pesto Chicken and Veggies

January 30, 2024•1 min read

Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, and cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten-free, healthy, Mediterranean-style recipe.

Prep Time: 10minutes minutes

Cook Time: 20minutes minutes

Total Time: 30minutes minutes

Servings: 4 servings

Calories: 423kcal

Ingredients

2 tablespoons olive oil
1 pound chicken thighs boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes drained and chopped
1 pound asparagus ends trimmed, cut in half if large (or you can really use any veggie - green beans, broccoli, zucchini, etc)
1/4 cup basil pesto (I've been known to make my own pesto but may use a different nut, i.e. walnuts because Pine nuts are so expensive)
¼ cup basil pesto (I've been known to make my own pesto but may use a different nut, i.e. walnuts because Pine nuts are so expensive)
1 cup cherry tomatoes yellow and red, halved

Instructions:

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.
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 the asparagus to the serving plate.
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.

Nutrition

Head-to-Toe Coaching

Back to Blog