LOADED GUACAMOLE VEGETARIAN TACOS HEALTHY RECIPE

Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. (Ever had a taco party in the summer? Lots of smoky-grilled toppings and free-flowing cocktails/mocktails/beer makes for one feel-good time.)
Trying to cut back on meat these days? Tacos! Those little flour shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. Grilled portobello mushroom and onion tacos. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hell to the yes.And anything that includes guacamole. I made guac-loaded vegetarian tacos this weekend, and they were everything I ever wanted. I had no choice but to share the delicious loaded guacamole word with all you lovely peeps.

LOADED GUACAMOLE VEGETARIAN TACOS HEALTHY RECIPE

INGREDIENTS

for the guacamole

• 2 avocados, pit and skin removed, roughly chopped
• 1/2 of a lime
• 1/2 of a lemon
• 1/4 salt (plus extra as needed)
• 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
• 1/4 cup red bell pepper, diced
• 2 tablespoons diced poblano pepper
• 1 tablespoon diced red onion
• 1 tablespoon diced jalapeño pepper
• 2 teaspoons minced cilantro
• 1 clove garlic, minced

for the black beans

• 1 can black beans (15 ounces)
• 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
• 1/4 cup red bell pepper, diced
• 1/4 cup poblano peppers, diced
• 1/2 teaspoon ground cumin

for the tacos

• 6 small flour or soft corn tortillas
• 2 cups chopped iceberg or romaine lettuce
• 1 tablespoon minced cilantro
• hot sauce, such as Cholula or Sriracha (optional)
• lime and/or lemon wedges

INSTRUCTIONS

prepare the guacamole

1. Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

prepare the black beans

1. Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

assemble

1. If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
2. Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.

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HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL HEALTHY RECIPE

I have been on a chicken for dinner "kick" lately!

And I've been doing really good at taking the photos, writing the ingredients

down as I go along so I can blog about the recipe with you too. 

 I'm sure we've all seen the video floating around on Facebook of the Hasselback chicken stuffed 

with cheese, tomatoes and basil.   I made a few changes from the recipe the video showed and 

it came out delicious.  Really easy and my husband is already requesting

this recipe for dinner again.  

The term Hasselback has been around for awhile; usually for potatoes where

you make slits in the potato, like and accordion.  Being careful not to slice

the potato all the way through.  Then you stuff the slits with bacon and cheese.

Now, people are making Hasselback everything...apples, sweet potatoes and even chicken.

HASSELBACK CHICKEN STUFFED WITH MOZZARELLA, TOMATO AND BASIL HEALTHY RECIPE

Ingredients

• 2 chicken breasts
• Sliced mozzarella cheese
• Grape tomatoes; sliced in half
• Basil leaves
• 2 teaspoons Italian seasoning
• salt, pepper
• 2 teaspoons olive oil

Instructions

1. Place the chicken breasts on a cutting board.
2. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through. Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast.
3. Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.
4. Place chicken breasts in a baking dish that has been coated with non-stick baking spray.
5. Brush each chicken breast with olive oil.
6. Sprinkle each chicken breast with salt, pepper and Italian seasoning.
7. Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.

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ONE-PAN SKINNY CHICKEN ALFREDO HEALTHY RECIPE

What’s not to love about a one-pan dish?  (Take this awesome One-Pan Baked Ziti, for example!) Super easy to make, even easier to clean up, and totally delicious! I’ve been working on this “skinny” alfredo for awhile and I’m really excited to finally share the recipe. No butter, heavy cream, or cream cheese (like most alfredo dishes). But the flavor is still amazing!  You still get the same “comfort food” type of feel, but with way less calories and fat. It’s keeper. And did I mention how easy it is?! Perfect for a busy weeknight.

ONE-PAN SKINNY CHICKEN ALFREDO HEALTHY RECIPE

Ingredients

• 6 oz (about 3 cups) uncooked bowtie pasta, (or any bite-sized shape pasta)*
• 2 Tbsp of olive oil
• 1 large boneless, skinless chicken breasts
• 2 cloves of garlic, minced
• 1 3/4 cup chicken broth
• 1 3/4 cup fat-free milk
• 2 Tbsp flour
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1 cup freshly grated parmesan cheese
• salt and pepper

Instructions

1. Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat. Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through).
2. Add minced garlic and sauté for one minute.
3. Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
4. Bring to a gentle boil, then cover and reduce heat to a simmer.
5. Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
6. Remove from heat and stir in freshly grated parmesan cheese.
7. Season with salt and pepper, if needed.

Notes

*I use regular or whole wheat pasta
*Serve with fresh steamed asparagus, broccoli, or a garden salad

By Lauren Allen

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DARK CHOCOLATE PEANUT BUTTER BANANA BITES HEALTHY RECIPE

When trying to come up with a healthy dessert idea to make with my sister, I stumbled across these dark chocolate peanut butter banana bites. They’re the perfect snack to pop after dinner when you need to satisfy a sweet tooth! Plus, with just three ingredients, they’re super easy to make and healthy.
Three cheers for healthy dessert recipes! Your bikini will thank you for making these your go-to dessert.
Don’t be afraid to make a mess. That’s what paper towels are for.

DARK CHOCOLATE PEANUT BUTTER BANANA BITES HEALTHY RECIPE

Ingredients

• 2 medium ripe bananas
• 1/4 cup creamy nut butter of your choice
• 3/4 cup baking chocolate
• 1 1/2 tablespoons coconut oil

Instructions

1. Cover a baking sheet with parchment paper. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
2. Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in the freezer for about 30 minutes or until frozen.
3. Place the coconut oil in a microwave safe bowl and microwave until melted. Stir in the chocolate, and continue to microwave until smooth. Use a fork or spoon to cover each banana bite in chocolate, then place back on the sheet. Freeze for one hour and enjoy!
4. Store in freezer and thaw for a few minutes before eating.

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GREEK YOGURT CHOCOLATE BANANA MUFFINS HEALTHY RECIPE

We (the toddler and I) have been baking with bananas like crazy that last couple of months. It all started with having way too many ripe bananas around and has ended with me “speeding up” the banana ripening process (baking the bananas — more on that later) just to have some more Greek yogurt banana bread, these muffins, or a healthier banana cake that is COMING SOON!

This past October, we got passes to Cornbelly’s which is a local corn-maze and outdoor activity place. The entire theme of Cornbelly’s was the minion movie. They had people dressed up like minions and that quickly became the toddler’s favorite part of the whole place. He was completely obsessed with them and spent more time trying to give them high-fives than playing on all the attractions.
As a result of that month of high fiving and hugging the people dressed up as minions, he has become completely obsessed with them. He currently has four large minion toys (some stuffed animals and the others dance/sing). He saw the minions movie twice in the theaters, has a minion toothbrush and toothpaste, 😖 minion water-bottle, and now owns the minions movie.
And not only did he become obsessed with minions, he also became obsessed with bananas. Since the minions love ’em, he has to love them too I suppose. Except I don’t know if he actually really likes them because he will beg and beg for a banana and then eat one or two bites and then give it to me to eat.

GREEK YOGURT CHOCOLATE BANANA MUFFINS HEALTHY RECIPE

INGREDIENTs

• 1 cup white whole wheat flour, or plain white flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup miniature dark chocolate chips
• 1/2 cup dark chocolate chips
• 4 tablespoons cocoa powder
• 1 large egg
• 1/2 cup vanilla or plain Greek yogurt
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, lightly packed
• 1 cup bananas, extremely ripe (2-3 bananas)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
3. Remove 1 tablespoon of the 1 cup of flour.
4. In a small bowl, toss together the flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
11. Store in an airtight container in the fridge up to 3 days.
12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

NOTESThe dark chocolate chips is purely for a healthier option. If you don't like dark chocolate feel free to use milk chocolate or semi-sweet -- whichever you like best!
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Grilled Buffalo Chicken Lettuce Wraps Healthy Recipe

Get game day ready with these healthier low calorie Grilled Buffalo Chicken Lettuce Wraps! All the same great flavor with half the calories!Football season is right around the corner and I seriously cannot wait!
We don’t watch a whole lot of college football, but I can appreciate it. I do think it is way more exciting to watch than NFL games and sometimes it makes me wish I was back in college again. hehe (maybe that’s why I don’t watch it, it makes me realize how old I’m getting … tear)
Next weekend I have the draft for the All Women’s Fantasy Football League I’m in and I need to get in the spirit. I admit, normally I will do my research for a week before the draft and have all my players picked out. I usually get the players I want during the draft, but as soon as the season starts they all get injured and I’m screwed for the rest of the year!
Have I told you I’m an extremely competitive person! 

Grilled Buffalo Chicken Lettuce Wraps Healthy Recipe

Ingredients

• 3 large skinless boneless chicken breast, cut into ½" cubes
• ¾ cup franks red hot sauce
• 15-20 butter lettuce cups
• ¾ cup halved cherry tomatoes
• 1 avocado, diced
• ¼ cup sliced green onions
• ½ cup ranch dressing

Instructions

1. Add cubed chicken and ½ cup franks red hot sauce to a bowl. Cover and place in refrigerator for 30 minutes.
2. Preheat grill to 400 degrees.
3. Place grill basket directly on grill. Add marinated chicken to grill basket and grill chicken for 8-10 minutes, stirring throughout. (if you don't have a grill basket, add cubed chicken to a kabob stick)
4. Remove from grill and place grilled chicken in a bowl, toss with ¼ cup of buffalo sauce.
5. Assemble lettuce cups: place butter lettuce cups, 2-3 cubes of chicken, 2-3 diced tomatoes, 2-3 diced avocado, a pinch of green onions, and a drizzle of ranch dressing.
6. Serve!

Nutrition Information

Serving size: 1 lettuce cup Calories: 53 calories Fat: 3 g Carbohydrates: 2 g Sugar: 1 g Sodium: 412 mg Fiber: 1 g Protein: 5 g Cholesterol: 11 mg

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APPLE COOKIES HEALTHY RECIPE

I have been craaaaving apples. Apples like there is no tomorrow. It’s just one of those pregnancy cravings (and at least it’s a healthy one!).

Sweet David has been experimenting with ways for me to eat apples. Don’t get me wrong – sometimes I just want an apple and I don’t care how it’s served as long as it gets to my mouth. I have been so adventurous to even eat dried apples. I was at a bridal shower last weekend and Dave texted me with excitement about his new creation. Apple “cookies.”Three cheers for healthy snacks!

APPLE COOKIES HEALTHY RECIPE

INGREDIENTS

• 1 apple
• ¼ cup peanut butter
• ¼ cup almonds, sliced
• ¼ cup walnuts, chopped
• ¼ cup shredded coconut
• ¼ cup chocolate chips

INSTRUCTIONS

1. Slice apple into thing rings and remove core.
2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.

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Healthy Recipe Creamy Avocado Cilantro Lime Dressing

Lately, my brand new secret obsession is avocados. I have them on eggs, rice bowls, bagels, toast, breakfast, lunch, dinner, you name it! They’re in season here and I usually find them on sale, so I’m trying to use them s much as I can before they go out of season. My favorite thing about avocados is their creamy texture and the fact that they are a super healthy source of fat. So I finally realized how ridiculously easy it is to make avocado dressing and how seriously delicious it is!
Also, I will be sharing a salad recipe that pairs perfectly with this yummy dressing soon. Keep your eyes peeled for it and give this recipe a try on different types of salads and let me know how it turns out for you!

Healthy Recipe Creamy Avocado Cilantro Lime Dressing

Ingredients

• 1 Avocado
• 1 clove Garlic, peeled
• ¼ cup roughly chopped cilantro
• ¼ cup low-fat sour-cream or greek yogurt
• 1 tablespoon fresh lime or lemon juice (or white vinegar)
• 3 tablespoons Olive Oil
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Ground Black Pepper
• Water

Instructions

1. Place all the ingredients In a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency.
3. Keep in an airtight container for 1-2 weeks.

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Roasted Parmesan Carrots Healthy Recipe

This recipe is one of my favorite ways to eat carrots. Roasting them with the olive oil, parmesan, and garlic turns an ordinary carrot into something extraordinary. You can turn any carrot-haters into carrot-lovers with this recipe. Seriously. They are that good. And so easy to make!Whenever I make a batch of these roasted parmesan carrots, I find myself snacking on them the rest of the night. I’m telling you… if you haven’t ever tried roasted carrots, you need to. My kids gobble them right up.These make a great side dish to any meal! They would also be a nice addition to your Thanksgiving menu.

Roasted Parmesan Carrots Healthy Recipe

Ingredients:

• 4-5 cups baby carrots
• 1/4 cup olive oil
• 4 cloves (2 teaspoons) minced garlic
• 3 Tablespoons grated parmesan cheese
• 1 to 2 Tablespoons panko bread crumbs, optional
• 3/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper, more to taste
• Chopped parsley, optional

Directions:

1. Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
2. Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
3. Bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.
4. Remove from oven and serve immediately. Top with fresh parsley if desired.

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GREEK QUINOA BOWLS HEALTHY RECIPES

Whenever I ask what recipes you’d like more of, healthy vegetarian eats is always the most popular response. I think it goes without saying that I’m super happy to oblige; that’s what this crazy little blog of mine is all about!
Many of the dishes I create can be paired alongside your favorite protein for those favoring the t-rex lifestyle or combined with even more veggie-centric eats for a vegetarian feast.
Is there something else you’d like to see more of while I’m at it? Let me know in the comments section, by email, or hit me up on social media. I’d love to pick your brain so I can custom fit my recipes to my awesome readers!

GREEK QUINOA BOWLS HEALTHY RECIPES

Ingredients

• 1 cup quinoa
• 1 + 1/2 cups water
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/3 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2-3 TBSP apple cider vinegar
• salt and pepper, to taste
• 1-2 TBSP fresh parsley
• TASTY EXTRAS:
• Hummus
• Pita wedges
• Olives
• Fresh tomatoes
• Lemon wedges

Instructions

1. First rinse and drain your quinoa using a mesh strainer or sieve .
2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
3. Next add your water, set burner to high, and bring to a boil.
4. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
5. While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
6. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
7. For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
8. For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
9. Add any additional salt and pepper to taste, if desired.

Notes

For a speedy salad, do all your prepwork while your quinoa cooks. This way you'll only have one ridiculously step left after your quinoa is fluffy and ready to go. 
This salad can be made in advance to enjoy for weekday lunches or as a side dish for dinner. It's great room temperature and also wonderful chilled, so feel free to enjoy either way! As written, the recipe makes two entree-sized quinoa bowls or four sassy side dishes. Feel free to double the recipe if you're feeding a crowd!

GREEK QUINOA BOWLS TIPS + TRICKS

• Always rinse your quinoa.
• Always.
• Take your avocado game to the next level with a drizzle of EVOO and a sprinkling of salt, pepper, and paprika. It amplifies the melt-in-your-mouth deliciousness that is the all-powerful avocado.
• Feel free to add olives; just promise you’ll keep them away from me!
• When in season, toss in a few ripe + juicy cherry tomatoes too.
• You can use red or white wine vinegar in place of the ACV but ohmygooosh if you have a chance to pick up some apple cider vinegar (or already have it handy!) do it. It’s become a healthy and crucial part of my dressing game and I also love adding a shot of ACV to my kombucha tea for a little pre-breakfast detox action.
• Keep quinoa in regular rotation with a little meal prep magic! Cook up a large batch at the beginning of the week and refrigerate in an airtight container. Toss it into soups, chilis, salads, salads, and so much more for up to 4 days, then freeze the rest! Fast food FTW!

TIME-SAVING TIPS:

Aiming to eat more salads and grain bowls? A little prep work can go a long way! Pick a day that works for you (some prefer the day they grocery shop + others like to stick to Sunday) and prep your veggies, grains, and greens. This can also be done for protein mix-ins too!
I chop and dry my lettuce twice a week (I adore my salad spinner!) and cook a cup or two of quinoa. The quinoa will keep for 4-5 days and any extras can be frozen for a later date for use in soups, chilis, and baked goods. You can also chop your cucumbers, peppers, and all your favorite veggies (bonus points for broccoli!) and store in airtight containers in your fridge.
Take things a step further by making this salad minus the oil, vinegar, and avocado and portioning it out into lunch-sized containers. When you’re ready to eat simply snag an avocado, dress the salad with oil and vinegar, and dig in!

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Honey Garlic Shrimp Healthy Recipes

Maybe we need a super quick super healthy dinner this week because maybe we had too many fat slices of orange bundt cake followed by a fatter slice of lemon cake lately. That’s what happens when salt-rimmed margarita and guac filled Cinco de Mayo and cake cake cake on Mother’s Day all fall into one (delicious) weekend. All the cake was consumed with the biggest smile because hello! cake and margaritas! But it’s time for a healthy recharge right about now. You feel me?

Honey Garlic Shrimp Healthy Recipes

Ingredients:

• 1/3 cup honey
• 1/4 cup soy sauce (I use reduced sodium)
• 1 Tablespoon minced garlic
• optional: 1 teaspoon minced fresh ginger
• 1 lb medium uncooked shrimp, peeled & deveined1
• 2 teaspoons olive oil
• optional: chopped green onion for garnish

Directions:

1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Additional Notes:

1. You can remove the tail or leave it on. Whatever's easiest!
2. Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.

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One-Pan Pesto Chicken and Veggies Healthy Recipes

One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.
This is a perfect meal for the hot days of the Summer – light, packed with veggies, full of bright colors, and so delicious!

One-Pan Pesto Chicken and Veggies Healthy Recipes

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, boneless and skinless, sliced into strips
• 1/3 cup sun-dried tomatoes, drained of oil, chopped
• 1 pound asparagus, ends trimmed, cut in half, if large
• 1/4 cup basil pesto
• 1 cup cherry tomatoes, yellow and red, halved

Instructions

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

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