Description
This delicious pesto chicken with vegetables is a quick and easy dish packed with flavor.
Ingredients
Scale
- 3 Tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken tenders (sliced into strips)
- Salt and pepper (to taste)
- ½ cup sun-dried tomatoes (drained of oil, chopped)
- 1 pound asparagus (ends trimmed and cut in half)
- 1 cup broccoli florets
- ½ cup basil pesto
- 1 ½ cups cherry tomatoes (halved)
Instructions
- Heat olive oil in a large skillet over medium heat. Add in chicken tenders and season with salt and pepper. Add in sun-dried tomatoes and cook until chicken is heated through (about 7-10 minutes). Remove chicken and tomatoes from skillet, set aside.
- Add asparagus and broccoli to skillet and season with salt and pepper. Cook for 6-10 minutes or until vegetables are crisp tender. Remove vegetables from skillet.
- Add chicken and tomatoes back to skillet and add in pesto, continuing to cook over medium heat until chicken is heated through. Add in cherry tomatoes and cooked vegetables and lightly mix until everything is coated with pesto.
- Remove from heat and serve warm.
Notes
- This recipe can easily be adjusted with your favorite vegetables.
- Serve it over pasta or rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg