Paleo One-Pan Pesto Chicken

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. Sourced from Julia’s Album.

Ingredients

Gluten free, Paleo

Meat

• 1 lb Chicken thighs

Produce

• 1 lb Asparagus

• 1 cup Cherry tomatoes, yellow and red

• 1/3 cup Sun-dried tomatoes

Condiments

• 1/4 cup Basil pesto

Oils & Vinegars

• 2 tbsp Olive oil

Instructions

1. 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 from the skillet, leaving oil in.

2. 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.

3. 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.