Chicken

One-Pan Paleo Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies
Serves 4
A quick, simple, delicious meal everyone will love. It's gluten free, packed with fiber and healthy vegetables, a wonderful pesto sauce. Just one pan and 30 minutes!
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 pound chicken thighs, boneless and skinless, sliced into strips
  3. 1/3 cup sun-dried tomatoes, drained of oil, chopped
  4. 1 pound asparagus, ends trimmed, cut in half, if large
  5. 1/4 cup basil pesto
  6. 1 cup cherry tomatoes, yellow and red, halved
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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.
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Adapted from Julia's Album
Adapted from Julia's Album
The Keto Diet Recipe Cafe http://ketodietcafe.com/
Pesto Chicken & Veggies

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