Season chicken lightly with salt. Toss chicken with pesto to coat.
Heat a 12-inch high-quality non-stick skillet over medium-high for 2 minutes; add oil and heat until just shimmering.
Add chicken tenders in an even layer, (spread any leftover pesto from the bowl over top) and cook until browned and an instant-read thermometer inserted in the center registers 165ºF (73ºC), about 3 minutes per side.
Serve over a salad or pilaf, in a sandwich, or on its own.
If you find you want a bit more pesto on the tenders, mix a few tablespoons with a light drizzle of olive oil then spoon over cooked tenders and finish with flaky sea salt and pepper.Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat in a skillet or in the oven at 325ºF (162ºC), just until warmed through. You can also give them a quick zap in the microwave, but this is out least favorite option as it tends to dry out meat.
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