Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil, divided
  • 1 1/2 lbs chicken breasts, cut into 1" cubes
  • 1 lb asparagus, cut into 2" pieces
  • 4-5 cups broccoli, roughly chopped ( 2 broccoli heads)
  • 1 (8 oz jar) sun-dried tomatoes, roughly chopped
  • 2/3 cup homemade or store-bought pesto
  • 2 oz goat cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tbsp roasted pistachios, chopped
  • kosher salt + black pepper

Instruction

  • Heat a large skillet over medium-high heat with 2 tbsp olive oil. Season the chicken with salt and pepper and add evenly into the skillet so that all pieces are being cooked. Cook for 4 minutes and then flip and cook for another 4 minutes or until golden brown. Remove chicken and set aside, keeping warm.
  • Add 1 tbsp of olive oil to skillet and reduce to medium heat. Add asparagus, broccoli and sun-dried tomatoes. Season with salt and pepper and cook for about 5 minutes.
  • Remove skillet from heat and add chicken, pesto and goat cheese. Add a tbsp or two of water to thin out sauce. Serve with some Parmesan and chopped pistachios on top.