Boneless , skinless chicken thighs with preserved tomatoes, asparagus, cherry tomatoes in an exceedingly delicious basil pesto sauce. Healthy, protein free, Mediterranean vogue formula, jam-choked with fiber (vegetables) and macromolecule (chicken). Easy, thirty minute formula.
This is an ideal meal for the new days of the Summer – light-weight, jam-choked with veggies, jam-packed with bright colours, and delicious!
2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup preserved tomatoes, drained of oil, chopped
1 pound asparagus, ends cut, cut in 0.5, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved
Heat an oversized cooking pan on medium heat, add two tablespoons olive oil, add sliced chicken thighs, season chicken munificently with salt, add 1/2 cut sun dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a handful of times, till the chicken is totally cooked through. Take away the chicken and sun dried tomatoes from the cooking pan, leaving oil in.
Add asparagus (ends trimmed), seasoned munificently with salt, remaining 1/2 sun dried tomatoes, and cook on medium heat for 5-10 minutes till the asparagus cooked through. Take away asparagus to serving plate.
Add chicken back to the cooking pan, add pesto, stir to coat on low-medium heat till chicken is cooked-over, one or two minutes. Take away from heat. Add halved cherry tomatoes, combine with the pesto and therefore the chicken.