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

  ⅓ cup or 18g

• 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 over medium heat and add olive oil. Add the chopped chicken thighs, season with salt, and add half of the chopped sun-dried tomatoes. Cook for 5-10 minutes, flipping occasionally, until the chicken is fully cooked. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
2. Add the asparagus to the skillet, season with salt, and add the remaining sun-dried tomatoes. Cook on medium heat for 5-10 minutes until the asparagus is tender. Transfer the asparagus to a serving plate.
3. Return the chicken to the skillet, add the pesto, and stir to coat over low-medium heat until the chicken is reheated, about 1-2 minutes.
4. Remove from heat. Add the halved cherry tomatoes, mixing them with the pesto-coated chicken. Serve the chicken and tomatoes with the asparagus.

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