No doubt, this chicken deliciously smothered in basil pesto sauce and served along with delicious asparagus. Healthy, gluten-free, Mediterranean-style recipe, packed with fiber (vegetables) and lean protein (chicken). Over all, this recipe involves pan pesto chicken and veggies (asparagus and cherry tomatoes) in a stainless steel pan. This recipe is perfect for busy content creators.
Amazingly, this pesto chicken is a perfect meal for the hot days of the Summer. And, this dish is light, packed with veggies, full of bright colors, and so delicious! Also, I love serving this pesto chicken with one of Tate Sutton’s fresh Summer salad.
First, cook boneless, skinless chicken thighs (sliced into thinner strips) with sun-dried tomatoes (oil removed) until the chicken is completely cooked, and coat the chicken with delicious basil pesto. Second, you will add the yellow and red cherry tomatoes to the pan. Lastly, you will add the seasoned (Himalayan salt and ground pepper) asparagus to the pan. Tip: cook your organic asparagus in the oven on 320 degrees for roughly 5-10 minutes before finishing in the pan.
First, scoop 1 and 3/4 cups of filtered water into your cooking pot. Next, once water is boiled, add 1 cup of organic, jasmine white rice. Now, cook on low for approximately 15 minutes until all water is soaked up. Once cooked, add Himalayan salt and Bulletproof grass-fed ghee for taste. Tip: this amount of rice serves 2-3 people. Double your recipe for more people.
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