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One-Pan Pesto Chicken and Veggies

Delicious Pesto Chicken and Veggies.  Sun-dried tomatoes, asparagus, 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. 
Course Main Course
Cuisine Mediterranean
Keyword pesto chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 423kcal
Author Julia

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken thighs boneless and skinless, sliced into strips
  • cup sun-dried tomatoes drained of oil, chopped
  • 1 pound asparagus ends trimmed, cut in half, if large
  • ¼ cup basil pesto
  • 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 asparagus to 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

Calories: 423kcal | Carbohydrates: 12g | Protein: 23g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 261mg | Potassium: 856mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1520IU | Vitamin C: 18.4mg | Calcium: 75mg | Iron: 4.4mg