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. 

One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs cooked with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Everything is done in one pan, 30 minutes recipe from start to finish!

Chicken deliciously smothered with basil pesto sauce and served along delicious vegetables.  Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken).

RECIPES BY juliasalbum [THANK YOU]

This pesto chicken is a perfect meal for the hot days of the Summer – light, packed with veggies, full of bright colors, and so delicious! I love serving this pesto chicken with a fresh Summer salad

  • 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

  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 - 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.
  2. Visit ONE-PAN PESTO CHICKEN AND VEGGIES By https://juliasalbum.com/ For Full Instructions

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