Post by Loupy on Jun 12, 2016 0:50:23 GMT -7
One-Pan Pesto Chicken and Veggies
From: Julia @ juliasalbum.com/
One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.
Total time: 30 min
Serves: 4
Ingredients:
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
Instructions
Heat a large skillet on medium heat.
Add 2 tablespoons olive oil.
Add sliced chicken thighs and season chicken generously with salt.
Add half of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes.
Turn the chicken and veggies a couple of times, until the chicken is completely cooked through.
Remove the chicken and sun-dried tomatoes from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt.
Add 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.
Put chicken and tomatoes on a serving plate with asparagus.
Enjoy.
From: Julia @ juliasalbum.com/
One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.
Total time: 30 min
Serves: 4
Ingredients:
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
Instructions
Heat a large skillet on medium heat.
Add 2 tablespoons olive oil.
Add sliced chicken thighs and season chicken generously with salt.
Add half of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes.
Turn the chicken and veggies a couple of times, until the chicken is completely cooked through.
Remove the chicken and sun-dried tomatoes from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt.
Add 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.
Put chicken and tomatoes on a serving plate with asparagus.
Enjoy.
