One-Pan Pesto Chicken and Veggies
- 2 tsp olive oil
- 1 lb chicken breast (boneless, skinless, sliced into strips)
- .33 cup sun-dried tomatoes (drained of oil, chopped)
- 1 lb asparagus (end trimmed, cut in half)
- .25 cup basil pesto
- 1 cup cherry tomatoes (halved)
For the Basil Pesto
- 1 cup basil leaves (fresh, tightly packed)
- 6 tb parmesan cheese (shredded)
- .25 cup olive oil
- .25 cup pine nuts
- 1 clove garlic
- lemon juice (from one small lemon)
- .25 tsp salt
- black pepper (to taste)
Heat a large skillet on medium heat, add olive oil, chicken.
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, 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.
For the Basil Pesto
Place all ingredients into a food processor. Process until smooth.