One Pan Pesto Chicken and Veggies

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

Instructions

1. 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.
2. 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 tomatoes from the skillet, leaving oil in.
3. 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 asparagus to serving plate.
4. 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.
5. Add chicken and tomatoes to the serving plate with asparagus.