This easy-to-make One Pan Chicken Pesto with Asparagus and Tomatoes has quickly become one of my go-to dishes. I absolutely love one pan meals because they make my life so much easier, especially on busy days. The best part is that there's less clean up and more time for me to tackle me. Chicken is my preferred source of protein, and I always have some in my freezer. It's incredibly versatile and the possibilities for dishes are endless. You can grill it, bake it, steam it, roast it, pan sear it, fry it, and so much more. This particular dish is one of my favorite ways to use chicken - it combines all the flavors I love in a simple and effortless meal and one that fits in a keto meal plan wonderfully!.
Ingredients
2 tbsp olive oil
1 lb. chicken thighs skinless, boneless
⅓ cup sun-dried tomato
1 lb. asparagus
¼ cup basil pesto
1 cup cherry tomatoes
1 pinch sea salt optional
Instructions
- Preheat 2 tbsp olive oil in a large wok or skillet over a medium heat. Chop the sundried tomato into small pieces. When the oil is hot add the sliced 1 lb. chicken thighs and season with 1 pinch salt.
- Add half of the chopped 1/3 cup sun-dried tomato. Stir. Cook on medium heat for 5-10 minutes, turning the chicken a couple of times, until completely cooked through. Remove the chicken and sun dried tomatoes from the skillet. Use a slotted spoon or tongs as you want to keep the oil in the skillet.
- To the oil add the 1 lb. asparagus, the remaining sun dried tomatoes and cook on a medium heat for 5-10 minutes until the asparagus is cooked. Remove the asparagus to a serving plate.
- Add the chicken back to the skillet, add the 1/4 cup basil pesto and stir. Ensure the chicken is coated in the pesto and fry over a low to medium heat until the chicken is completely reheated (1 - 2 minutes).
- Remove from heat. Add halved 1 cup cherry tomatoes to the pesto and the chicken and mix well. Add chicken and tomatoes to the serving plate with asparagus.
Notes
- You can substitute chicken thighs with chicken breast.
- The recipe looks and tastes amazing when you use a mix of red and yellow cherry tomatoes.
YOUR RECIPE NOTES:
Nutrition
Serving: 1gCalories: 433kcalCarbohydrates: 10gProtein: 23gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 114mgSodium: 438mgPotassium: 543mgFiber: 4gSugar: 5gVitamin A: 1574IUVitamin C: 16mgVitamin D: 0.1µgCalcium: 85mgIron: 4mg
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