Easy Pesto Chicken and Vegetables

2 Tbsp olive oil
1 pound chicken breast, boneless and skinless, sliced into strips
1/2 tsp salt
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
2 cups fresh spinach
1/4 cup basil pesto
1 cup cherry tomatoes

Heat a large skillet on medium heat, add olive oil and chicken. Season chicken with salt and add in sun-dried tomatoes. Cook on medium heat until the chicken is completely cooked through. Remove the chicken and sundried from the skillet—leave oil.

Add asparagus. Cook on medium heat for 5-7 minutes until the asparagus is cooked through. Add spinach during last 1-2 minutes of cooking. Place asparagus/spinach mixture on serving plate and cover to keep warm.

Place chicken back in the skillet, add pesto, and stir to coat. Heat on low-medium until chicken is reheated, 1 or 2 minutes. Remove from heat and stir in cherry tomatoes Place chicken and tomato mixture to the serving plate. Enjoy. Makes 6 servings.

NUTRITION INFORMATION PER SERVING: 170 calories, 20 grams protein, 6 grams fat, 7 grams carbohydrate, 223 mg sodium


About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
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