Want to transform your boring standard weeknight chicken dinner? Easy, dress it up with pesto, sundried tomato, handful of vegetables. It’s fancy dinner time!
This recipe is one of those “easy but screams fancy” dinner meals. To save time, use store bought pesto jars. Toss in some sundried tomato and you’ve gotten yourself an appealing (and delicious!) dinner.
I love how this dish is so flavorful but doesn’t take much effort to make. The pesto and sundried tomato blends together beautifully. Feel free to add any vegetables you have on hand, I added asparagus and some grape tomatoes to make the dish even more exciting!
I love this recipe because it’s incredibly easy, requires one pan and only a few ingredients. Add a luxurious twist to your plain chicken dinners. I’ll be making large batch of this chicken pesto on my meal prep rotation.
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Pesto Chicken and Veggies
Chicken and Veggies, toss in a delicious pesto, sundried tomato sauce. Few ingredients, 30 minutes and cook all in one pan. Easy peasy!
Ingredients
- 2 lbs boneless, skinless chicken thighs (cut into strips)
- 1/3 cup + 1 tablespoon sundried tomato (oil drained)
- 1/2 cup basil pesto I used Trader Joe's basil pesto sauce
- 1 1/2 cup grape tomatoes (halved)
- 1/2 sweet onion (sliced)
- 2 cloves garlic (minced)
- 1 bunch asparagus (trimmed, chopped in half if too large)
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- salt & pepper to taste
Instructions
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Wash and pat dry the chicken strips. Season with garlic powder, salt & pepper, to taste.
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Heat a large skillet over medium high heat, add in olive oil, minced garlic, cook until fragrant.
Toss in the chicken strips, sun dried tomato and cook for 2 minutes, flipping a few times until chicken is well combined with the sun dried tomato. Add in pesto sauce, and cook for an additional 5 minutes, letting the chicken soaking all that sauce nicely and until chicken is cooked through.
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Remove the chicken and transfer to a large bowl.
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If needed, drizzle some more oil to the skillet. Add in sliced onion and 1 tablespoon of sundried tomato. Cook for 30 seconds or so. Add in asparagus and season generously with salt. Cook for 5 minutes until asparagus are soften.
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Add the chicken back to the pan, stir evenly to coat. Toss in a handful of tomatoes, cook for another 1-2 minutes, until everything is heat through.
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