Ingredients

1 tbsp olive oil

4 x 8oz chicken breast

1/2 cup sun-dried tomatoes (rinsed and chopped)

20 asparagus spears (bums chopped off, cut in half)

Seasoning (s+p) to taste

2 cups mini tomatoes (sliced in half)

1/4 cup pesto

Directions

Cut the chicken into smaller strips and cook over medium/high heat with half of the sun-dried tomatoes until cooked. Remove the chicken from the pan and add in the asparagus and remaining sun-dried tomatoes. Cook for 5-10 min until desired cook on the asparagus is achieved. Add the chicken back in, along with the pesto and mini tomatoes. Cook together for another few minutes. Serve by itself, or with your choice of carb:) Makes 4 servings.

https://juliasalbum.com/one-pan-pesto-chicken-and-veggies/

Macros (per serving)

Calories: 419

Carbs: 12g

Fat: 19g

Protein: 50g