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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.