Lunch

ONE PAN CHICKEN AND VEGGIES is for Lunch.

ONE PAN CHICKEN AND VEGGIES takes 10 minutes to prepare.

ONE PAN CHICKEN AND VEGGIES takes 20 minutes to cook.

ONE PAN CHICKEN AND VEGGIES makes 2 servings.

The ingredients for ONE PAN CHICKEN AND VEGGIES are:

2 tbsp Extra Virgin Olive Oil
4 oz Smart Chicken Boneless Skinless Chicken Thighs (by HEALTHIERANN66)
0.66 cup Sun Dried Tomatoes
1.5 cup Asparagus, fresh
6 serving Cherry Tomatoes, Fresh, 1 Tomato
0.5 cup, chopped Onions, raw
2 tbsp Basil
1 tbsp Parsley, dried
1 dash Salt
1 dash Pepper, black

Here is how you make ONE PAN CHICKEN AND VEGGIES:

1. Heat a large skillet on medium heat add 2 tbsp. olive oil, add sliced chicken thighs, season chicken with salt add half of chopped sun-dried tomatoes and cook everything on medium heat for 5 - 10 minutes until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet leaving oil in. 2. Add asparagus (ends trimmed, remaining half of sun-dried tomatoes, and cook on medium heat for 5 - 10 minutes until asparagus is cooked through. remove asparagus to serving plate. 3. Add chicken back to skillet, basil, parsley, 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 basil and chicken. add chicken and tomatoes to the serving plate with asparagus.Serving Size:?2

The nutritional information for ONE PAN CHICKEN AND VEGGIES is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 285.9

• Total Fat: 17.8 g
• Cholesterol: 40.0 mg
• Sodium: 504.6 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 5.9 g
• Protein: 16.9 g

The dietary needs meet for ONE PAN CHICKEN AND VEGGIES is Low Carb