Chicken and Veggies with Basil Pesto

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken with salt and pepper.

Step 2

In a large pan, heat oil and add chicken thighs. When the chicken is completely cooked through, remove from pan.

Step 3

Slice into strips, and set aside.

Step 4

Add asparagus and cook until crisp-tender.

Step 5

Return the chicken strips to the pan, then add tomatoes.

Step 6

Turn off the heat, then add pesto.

Step 7

Stir until fully incorporated.

Step 8

Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.