A vibrant and flavorful one-pan meal that’s quick to assemble and perfect for a healthy keto dinner. Juicy chicken thighs, crisp asparagus, and bright tomatoes are all brought together with a rich basil pesto sauce.
Preparation Time: 10 minutes Cooking Time: 25-30 minutes Servings: 3
Ingredients
• 1.0 lb (approx. 450g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes
• 1.0 lb (approx. 450g) asparagus, woody ends trimmed and cut into 2-inch (5 cm) pieces
• 2.0 tbsp (30 mL) olive oil, divided
• 1.0 cup (approx. 150g) cherry tomatoes
• 0.33 cup (approx. 80 mL) sun-dried tomatoes, drained and roughly chopped
• 0.25 cup (approx. 60 mL) basil pesto
• Salt and freshly ground black pepper, to taste
Directions
1. Cook the Chicken: Heat 1.0 tbsp (15 mL) of olive oil in a large skillet or pan over medium-high heat. Season the chicken cubes generously with salt and pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
2. Set Chicken Aside: Using a slotted spoon, remove the chicken from the skillet and set it aside on a plate. Leave the rendered fat in the pan.
3. Sauté the Vegetables: Add the remaining 1.0 tbsp (15 mL) of olive oil to the same skillet. Add the prepared asparagus and cook for 4-5 minutes, stirring frequently, until it becomes tender-crisp.
4. Combine and Finish: Add the cherry tomatoes and sun-dried tomatoes to the skillet with the asparagus. Cook for another 2 minutes until the cherry tomatoes begin to soften.
5. Add Pesto: Return the cooked chicken to the skillet. Add the basil pesto and stir everything together gently to ensure the chicken and vegetables are evenly coated. Cook for 1-2 minutes more, just until everything is heated through.
6. Serve: Remove from heat and serve immediately.
