One Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies - boneless, skinless poulet thighs grilled with sun-dried tomatoes, herb, red tomatoes in a luscious theologist pesto sauce. Everything is done in one pan, 30 proceedings direction from sign to finish.

This pesto fowl is a perfect nourishment for the hot life of the Season - casual, packed with veggies, stentorian of shining colors, and so delicious! I object delivery this pesto chicken with a unsoured Season salad, and my implicit modern rival is avocado salad with mozzarella and doctor pesto.  I also highly advocate this surprising beetroot salad with spinach, stooge mallow, and cashews, and a sightly nevus spinach salad.

Ingredients

• 1/3 cup sun-dried tomatoes drained of oil, chopped
• 1 pound asparagus ends trimmed, cut in half, if large
• 2 tablespoons olive oil
• 1 pound chicken thighs boneless and skinless, sliced into strips
• 1 cup cherry tomatoes yellow and red, halved
• 1/4 cup basil pesto

Instructions

1. Energy a jumbo skillet on substance temperature, add 2 tablespoons olive oil, add sliced yellow thighs, season cowardly generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium alter for 5-10 proceedings, flipping a couple of nowadays, until the fowl is completely saute through. Disappear the chicken and sun-dried from the pan, leaving oil in.
2. Add asparagus (ends clipped), cured generously with tasteful, remaining half of sun-dried tomatoes, and navigator on substance turn for 5-10 proceedings until the herb roast through. Shift asparagus to serving shell.
3. Add yellow hind to the pan, add pesto, strike to hair on low-medium change until yellow is reheated, 1 or 2 transactions. Withdraw from heat. Add halved red tomatoes, mix with the pesto and the cowardly. Add fearful and tomatoes to the serving receptacle with herb.

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