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! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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


  1. Wash and pat dry the chicken strips. Season with garlic powder, salt & pepper, to taste. 

  2. 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.  

  3. Remove the chicken and transfer to a large bowl. 

  4. 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. 

  5. 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.