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One-Pan Pesto Chicken and Veggies
Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten free, healthy, Mediterranean style recipe.
263
39,478
1,336
30 min
TOTAL TIME
294
CALORIES
$2.14
PER SERVING
Ingredients
6 INGREDIENTS
4 SERVINGS
1 lb asparagus
ends trimmed, cut in half, if large
1 lb chicken thighs
sliced into strips
2 tbsp olive oil
1/3 cup sun-dried tomatoes
drained of oil, chopped
1/4 cup basil pesto
1 cup cherry tomatoes
yellow and red, halved
Directions
9 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on Julia's Album
Health Info
Macros
12g
CARBS
19g
FAT
28g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
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Frequently Asked Questions
What is the best type of chicken to use for this recipe?
Can I use frozen vegetables instead of fresh?
Do I need to marinate the chicken before cooking?
What seasonings can I use for this recipe?
Can I use a different type of oil for cooking?
How do I know when the chicken is fully cooked?
How do I prevent the vegetables from becoming mushy?
Can I store leftovers of this dish?
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