• Olive Oil
  • Certified SC Chicken Thighs, boneless and skinless
  • Sun-dried Tomatoes
  • Certified SC Asparagus
  • Basil Pesto
  • Cherry Tomatoes


  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil
  2. Add sliced chicken thighs, season chicken generously with salt
  3. 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
  4. Remove the chicken and sun-dried from the skillet, leaving oil in
  5. 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
  6. Remove asparagus to serving plate
  7. Add chicken back to the skillet
  8. Add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes
  9. Remove from heat
  10. Add halved cherry tomatoes, mix with the pesto and the chicken
  11. Add chicken and tomatoes to the serving plate with asparagus
  12. Enjoy