One Pan Pesto Chicken & Veggies Makes the Perfect Clean Eating Meal!
Ingredients
- 2 Tbsp avocado oil, or olive oil
- 1 lb chicken thighs, or tenders, boneless and skinless, sliced into strips
- 1 lb fresh asparagus, ends trimmed, cut in half
- 1/4 cup fresh basil pesto
- 1 1/2 cups cherry tomatoes, yellow and red, halved
Instructions
- Heat a large skillet on medium heat, add oil, sliced chicken, and season generously with sea salt and cook for 5-8 minutes, flipping a couple of times, until the chicken is cooked through.
- Add asparagus and pesto and cook for an additional 2-3 minutes until the asparagus cooked, yet still crisp. Remove
- from heat.
- Add halved cherry tomatoes, stir to combine and serve.
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