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| Servings |
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Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs - cut into small chunks
- 1 medium sweet potato - peeled and diced
- 1 cup chicken broth
- 1 lb asparagus - woody ends broken off and cut into 2" pieces
- 1/4 cup sun-dried tomatoes - chopped
- 1/4 cup basil pesto (store-bought or homemade)
- salt + pepper
Ingredients
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Instructions
- In a large skillet over medium-high heat, add 1 tbsp olive oil. Add the chicken and season with salt and pepper. Sauté for about 8-10 minutes until chicken is cooked through. Remove the chicken from the skillet.
- Add sweet potato and 1/2 cup of chicken broth to the skillet and turn down to medium. Cook for 7-10 minutes until the sweet potato is tender. Add asparagus, sun-dried tomatoes, and 1/2 cup of chicken broth and cook for another 3-4 minutes. Add chicken back to the skillet along with the basil pesto and cook for another 1-2 minutes. Remove from heat and serve.
This was delicious! Even my husband loved it, and he is not usually too into pesto. Highly recommend! Also, I heated up the little bit that was leftover on a bed of quinoa; they went beautifully together!