Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add salt and pepper to chicken and then toss in pan. Cook on each side for about 4 minutes, or until golden brown and cooked through. Remove and set aside.
Add remaining olive oil, broccoli and asparagus to skillet. Season with salt and pepper and cook for about 2-3 minutes. Add garlic and crushed red pepper flakes and cook for another minute.
Remove skillet from heat and return chicken to the skillet. Add the pesto and mix so everything is coated. Serve with some Parmesan cheese, walnuts and fresh basil on top.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
If using bigger asparagus it will have woody ends that aren’t edible, so if you hold the asparagus near the end with two hands and bend it until it snaps, it should break right at the correct place.
If you don’t love broccoli and asparagus, you can use different vegetables – broccolini, cauliflower, green beans, zucchini are just a few examples.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.