Food
Delicious Clean Eating Meals
One Pan Pesto
Chicken &
Veggies
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
DIRECTIONS
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.
Add asparagus and pesto and cook for an additional 2-3 minutes until the asparagus cooked, yet still
crisp. Remove from heat.
Add halved cherry tomatoes, stir to combine and serve.
42 WomanToWomanMagazine.com