4 Servings 22 min Cook
2 Tbsp Olive Oil
11 Thigh, bone and skin removed (yield from Chicken Thigh
1 Dash Salt
1/3 Cup Sun-Dried Tomatoes
1 Lb Asparagus
1 Cup Basil Pesto
10 Cherry tomato Cherry Tomatoes
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes, and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through.
Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through.
Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes.
Remove from heat.
Add halved cherry tomatoes, mix with the pesto and the chicken.
Add chicken and tomatoes to the serving plate with asparagus.