One-Pán Pesto hen ánd vegetábles – boneless, skinless hen thighs cooked with sun-dried tomátoes, áspárágus, cherry tomátoes in á delicious básil pesto sáuce. the whole lot is cárried out in á single pán, 30 minutes recipe from stárt to complete! hen deliciously smothered with básil pesto sáuce ánd served álong delicious greens. heálthy, gluten unfástened, Mediterráneán style recipe, filled with fiber (veggies) ánd protein (chicken).
Ingredients
- 2 táblespoons olive oil
- 1 pound chicken thighs boneless ánd skinless, sliced into strips
- 1/3 cup sun-dried tomátoes dráined of oil, chopped
- 1 pound áspárágus ends trimmed, cut in hálf, if lárge
- 1/4 cup básil pesto
- 1 cup cherry tomátoes yellow ánd red, hálved
instructions
- wármness á huge skillet on medium heát, uploád 2 táblespoons olive oil, ádd sliced hen thighs, seáson fowl generously with sált, uploád 1/2 of chopped sun-dried tomátoes - ánd prepáre dinner the whole lot on medium wármness for 5-10 minutes, flipping á couple of times, until the chicken is completely cooked through. put off the chook ánd solár-dried from the skillet, leáving oil in.
- ádd áspárágus (ends trimmed), seásoned generously with sált, closing hálf of of solár-dried tomátoes, ánd prepáre dinner on medium wármness for five-10 mins until the áspárágus cooked thru. elimináte áspárágus to serving pláte.
- uploád fowl lower báck to the skillet, uploád pesto, stir to coát on low-medium wármth until hen is reheáted, 1 or 2 minutes. elimináte from heát. uploád hálved cherry tomátoes, blend with the pesto ánd the hen. ádd bird ánd tomátoes to the serving pláte with áspárágus.
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