Tasty Tuesday: Pesto Chicken and Veggies




Another Pinterest meal search coming at ya! This one looked so yummy and I was happy it didn’t take long to cook…double yay! I didn’t follow the instructions exactly and there are a few things I wish I did differently, but it was still a fulfilling meal.

Here’s the original recipe I found: One-Pan Pesto Chicken and Veggies

So, instead of getting boneless chicken thighs (because our grocery store did not have any) I ended up purchasing large drumsticks and cutting off the meat. I hated doing that because I felt like I couldn’t get all the meat off and there was a lot of tendons to cut through. Next time I’m definitely making sure they have thighs or requesting some from the butcher. I think using chicken breasts would be a nice alternative as well.

I also wasn’t crazy about the asparagus being seasoned by mixing them together with the other ingredients in one pan. I like my asparagus cooked separately with olive oil and minced garlic (or garlic salt). I just felt like they needed a little suffin suffin in this recipe.

The cherry tomatoes cooked a little too long and that was my fault. Be sure you read the step-by-step instructions to ensure the tomatoes have a nice firm texture and less mushy. The sun dried tomatoes are delish tho!

*My Advice: There’s never such thing as too much pesto. I wish I added more.

Bon Appétit


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