I feel like I'm always searching for new recipes to try and make my own, especially recipes that make for a healthy and easy meal. This recipe is inspired by juliasalbum.com but I tweaked a few things to make it my own. It's loaded with protein and veggies and the addition of pesto and sun-dried tomatoes bring a wonderful flavor to the dish. Enjoy!
Ingredients:
- 1 lb chicken tenders or breast cut into strips
- 1 lb asparagus, washed and bottoms trimmed off
- 1 cup cherry or grape tomatoes cut in half
- 1/3 cup sun-dried tomatoes, drained and cut into strips
- 5 tablespoons basil pesto
- 2 tablespoons olive oil
- salt
Directions:
- 1. Place the chicken tenders in a large ziplock bag and season with salt and rub 2 tablespoons of the pesto on the chicken. Allow the chicken to marinate in the fridge for a few hours.
- 2. Using a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Place the chicken in the skillet and cook for about 10 minutes, flipping a few times until no longer pink in the center. Once cooked, remove the chicken from the skillet to a plate.
- 3. In the same skillet, add in the asparagus and sun-dried tomatoes and cook 5-10 minutes, until the asparagus is tender. Remove from the skillet and place on the plate with the chicken.
- 4. Next, add the sliced tomatoes into the skillet and cook for about 5 minutes. Add the chicken back into the pan along with 3 tablespoons of pesto, stir well. Last add the asparagus and sun-dried tomatoes back into the pan and stir until heated through.
- 5. Once everything is heated, serve and enjoy!