One Pan Pesto Chicken & Veggies

Wondering what to do with all those veggies you grew? This One pan pesto is a great option!

Ingredients

• 2 Tbsp avocado oil, or olive oil
• 1 lb chicken thighs, or tenders, boneless and skinless, sliced into strips
• 1 lb fresh asparagus, ends trimmed, cut in half
• 1/4 cup fresh basil pesto
• 1 1/2 cups cherry tomatoes, yellow and red, halved

Instructions

1. Heat a large skillet on medium heat, add oil, sliced chicken, and season generously with sea salt and cook for 5-8 minutes, flipping a couple of times, until the chicken is cooked through.
2. Add asparagus and pesto and cook for an additional 2-3 minutes until the asparagus cooked, yet still crisp. Remove
3. from heat.
4. Add halved cherry tomatoes, stir to combine and serve.

NOTE:
I have also added pasta to this and served it cold as a side dish and it is always a hit!

With a little bit of planning (pre-cut veggies, meat, pre-cooked pasta) this is a tasty option for camping. I have done this in a cast iron over a campfire and it was sooo tasty!