One Pan Pesto Chicken and Veggies
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs
- 1/3 cup roasted red pepper bruschetta
- 1 pound asparagus
- roasted red pepper bruschetta
- 1/4 cup basil pesto
- 1 cup cherry tomatoes
Directions
Heat a large skillet on medium heat, add olive oil (2 tablespoons), add sliced chicken thighs (1 pound), season chicken generously with salt, add half of the roasted red pepper bruschetta (1/3 cup) - 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.
Add asparagus (1 pound) (ends trimmed), seasoned generously with salt, remaining half of roasted red pepper bruschetta, 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 basil pesto (1/4 cup), stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes (1 cup), mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.