Pesto Chicken with Sun Dried Tomatoes

a one skillet meal made in less than 30 minutes

Print Recipe

Servings 3

Calories 447 kcal

Ingredients

2 chicken breasts fat trimmed off
Pesto ingredients below
¼ cup sun dried tomatoes chopped
1 cup heirloom cherry tomatoes halved
½ bundle asparagus chopped in thirds
Coconut or olive oil for searing

Pesto

2 cups fresh basil leaves
2 cloves fresh garlic
¼ cup olive oil
¼ cup pine nuts
⅛-1/4 tsp salt
⅛ tsp pepper

Instructions

Preheat the oven to 350 F convection bake.
Slice chicken breast in half, almost to the other edge, and open it up like a sandwich. Pound each breast with a meat mallet.
Make the pesto by adding all ingredients for it into a food processor. Turn on for about 15 seconds at a time. Scraping down the sides with a spoon, if needed.
Distribute half the pesto to each chicken breast. Spread the pesto, when chicken breast is opened up, and layer sun dried tomatoes on top. Close chicken breasts and use tooth picks to hold each closed.
In a cast iron skillet, add coconut or olive oil and bring to medium-high heat. Once hot, sear the chicken on each side for a minute and a half.
Add cherry tomatoes and asparagus to the skillet with the chicken. Place the skillet in the oven, and cook for 20 minutes. Turn skillet to low broil and broil for 3 minutes. Serve hot.

Notes

If you do not have a convection oven, you may need to cook the chicken a few minutes longer.
This meal is Whole 30 approved. If you are not doing a whole 30 and you want to add cheese, add sliced parmesan or mozzarella before the last 3 minutes of broiling.