Pesto Chicken and Veggies

Posted by : Dr Michele Summers Colon

Pesto Chicken and Veggies
  • Food Type : Nonveg
  • Cook Time : 00:20
  • Cuisine : Italian
  • Calories
    472kcal
  • Protein
    54gm
  • Fat
    20gm
  • Carbs
    18gm

How to make & Pesto Chicken and Veggies

Step-1

1. Heat a large skillet on medium heat, add 2 teaspoons olive oil, add sliced chicken breasts, 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. 1. 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. 1. 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.