Rated 5 stars by 1 users
2 tablespoons Roasted Garlic Grapeseed Oil, divided
1/2 teaspoon Rancher Rub, divided
1 bunch asparagus, ends trimmed
1/2 pint grape tomatoes, halved
1/3 cup Basil Pesto Sauce
Heat 1 tablespoon Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken tenderloins, season with 1/4 teaspoon Rancher Rub, and sauté until browned on each side and completely cooked through: 165°F. Transfer to a plate.
Add remaining 1 tablespoon Roasted Garlic Grapeseed Oil and asparagus to the empty skillet. Season asparagus with remaining 1/4 teaspoon Rancher Rub, and sauté for about 5-7 minutes or until tender.
Add chicken, tomatoes, and Basil Pesto Sauce to the skillet. Toss to coat all the ingredients in the pesto; cook until heated through.
Calories 320 , Carbs 9 grams, Cholesterol 65 milligrams, Fat 170 grams, Fiber 3 grams, Protein 29 grams, Saturated Fat 2 grams, Sodium 200 milligrams, Sugar 5 grams
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