One-Pan Pesto Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Salt

  Table

  1 dash or 0.4g

• Sun-dried tomatoes

  Packed in oil, drained

  ⅓ cup or 37g

• Asparagus

  Raw

  1 lb or 453g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

Directions

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. 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.
3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes.
4. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus. Enjoy!

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