Pesto Chicken with Tomatoes and Asparagus

I was looking for healthier, high protein recipes and came across this gem on Pinterest: One Pan Pesto Chicken and Veggies. I added the garlic to the original recipe, and I also recommend using the sundries tomato oil to cook the chicken for added flavor. In checking the recipe ingredients, 6 oz of chicken and veggies has 329 calories, 31.6 g protein, 17.1 g fat, and 15 g carbs. If you are sparing with the pesto, you should be able to lower the fat and carbs. No matter what, everyone who has tried this dish has loved it. It also reheats pretty well when I take it to work for lunch, which I count as a win! There is so much flavor in the dinner, and it is pretty easy to make, two more wins in my book. You're going to want to try this recipe.

2 Tbsp olive oil
1-1.25 pound chicken thigh or breast meat, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes drained of oil, chopped
1 pound asparagus ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes yellow and red, halved

4-6 cloves of garlic, minced (or use jarred minced garlic)

Salt and pepper to taste

Slice tomatoes in half; cut ends off of asparagus; and chop sun dried tomatoes.

Slice chicken into large pieces.

Salt and pepper generously to taste.

Heat large skillet on medium-high heat, add 2 tablespoons olive oil (you can use some of the oil from the sun-dried tomatoes for additional flavor). Add chicken and add half of chopped sun-dried tomatoes.

Cook everything 5-10 minutes, flipping chicken a couple of times, until the chicken is completely cooked through.

Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus, seasoned generously with salt and remaining half of sun-dried tomatoes.  

Reduce heat to medium and cook about 5 minutes. Add the garlic and cook several more minutes until the asparagus is cooked through. I cook just until the asparagus is fork tender.

Remove asparagus to serving plate. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes, and pesto is dispersed. 

Add tomatoes and cook for a couple of minutes; remove skillet from heat.

Serve chicken, tomatoes, and asparagus, and watch your family gobble it up!