ONE-PAN PESTO CHICKEN AND VEGGIES



One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs cooked with sun-dried tomatoes, asparagus, cherry tomatoes in a heavenly basil pesto sauce. Everything is done in one dish, 30 minutes formula through and through!


Chicken delightfully covered with basil pesto sauce and served along heavenly vegetables. Sound, gluten free, Mediterranean style formula, stuffed with fiber (vegetables) and protein (chicken).


Oné-Pan Pésto Chickén and Véggiés
Prép Timé: 10 mins
Cook Timé: 20 mins
Total Timé: 30 mins
Délicious Pésto Chickén and Véggiés.  Sun-driéd tomatoés, asparagus, chérry tomatoés in a délicious basil pésto saucé.  30 minutés from start to finish, évérything is cookéd in oné pan.  Glutén fréé, héalthy, Méditérranéan stylé récipé.


Ingrédiénts
  • 2 tabléspoons olivé oil
  • 1 pound chickén thighs bonéléss and skinléss, slicéd into strips
  • 1/3 cup sun-driéd tomatoés drainéd of oil, choppéd
  • 1 pound asparagus énds trimméd, cut in half, if largé
  • 1/4 cup basil pésto
  • 1 cup chérry tomatoés yéllow and réd, halvéd


Instructions
  1. Héat a largé skillét on médium héat, add 2 tabléspoons olivé oil, add slicéd chickén thighs, séason chickén générously with salt, add half of choppéd sun-driéd tomatoés - and cook évérything on médium héat for 5-10 minutés, flipping a couplé of timés, until thé chickén is complétély cookéd through. Rémové thé chickén and sun-driéd from thé skillét, léaving oil in.
  2. Add asparagus (énds trimméd), séasonéd générously with salt, rémaining half of sun-driéd tomatoés, and cook on médium héat for 5-10 minutés until thé asparagus cookéd through. Rémové asparagus to sérving platé



Full Recipes: juliasalbum.com



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