Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken thighs boneless and skinless, sliced into strips
- ⅓ cup sun-dried tomatoes drained of oil, chopped
- 1 pound asparagus ends trimmed, cut in half, if large
- ¼ 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, 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 tomatoes from the skillet, leaving oil in.
- 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.
- 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. Add chicken and tomatoes to the serving plate with asparagus.
Notes
This gluten-free, Mediterranean-style recipe is packed with fiber from vegetables and protein from chicken. Customize veggies based on preference. Reheats well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg