Low Carb Pesto Chicken and Veggies
Y’all save this recipe! I’ve eaten low carb to lose 70 lbs and this recipe is going in the weekly line up for sure!
I cooked chicken tenders in avocado oil and salted them really well. I also added some chopped sun-dried tomatoes. Once done, I removed from the pan.
I added more oil and some asparagus, covered them well with the oil and added salt and pepper along with the rest of the sun-dried tomatoes.
I cooked these for about 5 minutes, cook longer if you like your asparagus softer. Then I placed them in the bottom of a serving dish. I then added the chicken back into the pan and added some pesto and sliced cherry tomatoes.
Place on top of the asparagus and you are ready to go.
This was a crowd pleaser!
1 ½ lbs of chicken tenders
Salt (measure with your heart)
1/3 cup chopped sun-dried tomatoes (you will half this)
3 tbsp avocado oil
1 lbs asparagus
Salt and Pepper (measure with your heart)
1/3 cup basil pesto
1 cup cherry tomatoes (halved)