One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.
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This is a perfect meal for the hot days of the Summer – light, packed with veggies, full of bright colors, and so delicious!
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Look at all the colorful veggies that go into this dinner
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First, cook boneless, skinless chicken thighs (sliced into thinner strips) with sun-dried tomatoes until the chicken is completely cooked, and coat the chicken with basil pesto:
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Add cherry tomatoes to the chicken in the skillet
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Cook the asparagus and combine all the ingredients together:
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One-Pan Pesto Chicken and Veggies
One-Pan Pesto Chicken and Veggies
Total Time: 30 minutes
Yield: 4 servings
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, yellow and red, halved
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