I’m the kinda tight arse girl that buys Joe Wicks ‘Lean in 15’ for their brother for his Birthday and then takes pictures of recipes on her phone to save her buying the book – GUILLLLLLLLLLLLTY
This recipe was too good not to share – you’re welcome x
You will need:
2 tablespoons Olive Oil, 1 Pound of Chicken Thighs, 1/4 cup of Basil Pesto, 1/3 cup of Sundried Tomatos, 1 cup of Cherry Tomatos, halved, 1pound Asparagus, ends trimmed.
- Heat a large frying pan on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, mixeing it about a couple of timesuntil the chicken is completely cooked through. Remove the chicken and sun-dried from the pan but leave the oil in.
- Add asparagus, seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Plate up the asparagus
- Add chicken back to the pan, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the plate. Accompany with brown rice/brown pasta
- Enjoooooooooooooooooy x