Serves 6

Note: You can prepare your own pesto, but a jarred variety—such as Kirkland Signature Basil Pesto or Buitoni Pesto with Basil—works just as well. This recipe was tested using Kirkland Signature Basil Pesto.

Directions:

1. Heat olive oil in a large skillet over medium heat. Season chicken tenders with salt and pepper then add to skillet along with sun-dried tomatoes. Sauté 7 to 10 minutes, until chicken is cooked through. Remove chicken and tomatoes from skillet and set aside.
2. Add asparagus and broccoli to hot skillet and sauté 6 to 10 minutes, until crisp tender. Remove vegetables from skillet.
3. Return chicken and tomatoes to skillet and stir in pesto. Cook over medium heat until chicken is heated through. Stir in cherry tomatoes and cooked vegetables.
4. Remove from heat and serve warm.

Per Serving: Calories 309 | Fat 17.5g | Carb 11g | Fiber 4.5g | Sugar 4g | Protein 27g