Sliced Chicken with Spring Vegetables and Pesto

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas
• 1 cup cherry tomatoes, halved
• 1/2 cup prepared pesto
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Season chicken breasts with salt and pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until browned.
4. Transfer skillet to preheated oven and bake for 15-20 minutes or until chicken is cooked through.
5. While chicken is cooking, bring a pot of salted water to a boil. Add the asparagus and sugar snap peas and cook for 2-3 minutes until tender. Drain and set aside.
6. Remove skillet from oven and transfer chicken to a cutting board. Let rest for 5 minutes before slicing.
7. Add the asparagus, sugar snap peas, and cherry tomatoes to the skillet and sauté for 2-3 minutes until heated through. Season with salt and pepper.
8. To serve, arrange sliced chicken on a platter and spoon the vegetable mixture over the top. Drizzle with pesto and serve immediately.

Verdict and Serving Suggestions

This sliced chicken with spring vegetables and pesto is a delicious and healthy meal that is perfect for any night of the week. The juicy chicken and colorful vegetables are complemented perfectly by the fresh and flavorful pesto. Serve with a side salad or crusty bread for a complete meal.