Season your chicken with sea salt and pepper to taste. Add pesto sauce and stir to coat. Let your chicken pieces marinate for 15-20 minutes.

Add oil to a large skillet over medium heat. Add in the asparagus and season lightly with sea salt and pepper, cook turning on all sides, for about 5 minutes until crisp-tender. Set asparagus aside on a plate. Add in the tomatoes and cook until they just start to burst, about 4 minutes. Set aside.

Add in your pesto marinated chicken and cook stirring frequently until golden and cooked through, about 8 minutes.

Return asparagus and tomatoes back into your skillet to heat them up.

Garnish with fresh basil and enjoy!