One-pan Pesto Chicken + Quinoa

Ingredients:
​500g boneless skinless chicken thighs (I used chicken breast as they're a leaner cut), cut into small pieces
​2 bunches asparagus, ends trimmed
​2 tablespoons olive oil
​3/4 cup quinoa (measured uncooked), cooked
1/4 cup sundried tomatoes, drained and chopped
​1/4 cup basil pesto
​1 cup cherry tomatoes (medley colour), halved

Method:
​1. Prepare quinoa. (1.5 cup boiling water and quinoa in a saucepan.  Put lid on and bring to boil then drop to a simmer for 10mins until all water soaked up).  
​2, While quinoa cooking, heat frypan on medium heat and add olive oil.  Add chicken, pinch of salt (optional) and sundried tomatoes and cook 5-10mins until chicken cooked.  Transfer chicken and sundried tomatoes to a plate leaving oils in pan.
​3. Put asparagus in pan and cook 5-10 mins until desired tenderness.  Transfer cooked asparagus to a plate.
​4. Put chicken in pan and sundried tomato back into pan and add pesto and cooked quinoa.  Once warm, add cherry tomatoes to pan and stir to combine.  Leave on heat for a minute or two then take off heat.
5. Enjoy! :)