Chicken Pan with Veggies and Pesto

Chicken Pan with Veggies and Pesto

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4


  • 2 tbsp. of olive oil
  • 1-pound of chicken thighs (boneless, skinless, sliced into strips)
  • ¾ cup of oil-packed sun-dried tomatoes (chopped)
  • 1-pound of asparagus ends
  • ¼ cup of basil pesto
  • 1 cup of cherry tomatoes (red and yellow, halved)
  • Salt (to taste)

Kitchen Equipment:

  • frying pan
  • skillet


  1. Cook olive oil in a frying pan over medium-high heat.
  2. Put salt on the chicken slices and then put into a skillet, add the sun-dried tomatoes and fry for 5–10 minutes.
  3. Remove the chicken slices and season with salt.
  4. Add asparagus to the skillet.
  5. Cook for additional 5–10 minutes.
  6. Transfer the chicken back to the skillet, pour in the pesto and whisk.
  7. Fry for 1–2 minutes.
  8. Remove from the heat.
  9. Add the halved cherry tomatoes and pesto.
  10. Stir well and serve.


Carbohydrates: 12g – Protein: 2g – Calories: 423

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