I don't want any vegetables, thank you. I paid for the cow to eat them for me.

One-Pan Pesto Chicken and Vegetables

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

Instructions
    

Heat a large skillet 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, flipping a couple of times, until the chicken is completely cooked through.

Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through.

Remove asparagus to serving plate.

Add chicken back to the skillet, 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 serving plate with asparagus.