Add chicken, broccoli, pesto, and sun-dried tomatoes to a zip lock bag. Seal the bag and shake until everything is evenly coated with pesto.

Refrigerate the bag for at least 1 hour, or up to 24 hours, to allow the flavors to marinate.

When ready to cook, heat a large non-stick skillet over medium-high heat. Pour all the contents of the bag into the skillet.

Spread the mixture into an even layer and cook without stirring for 2-3 minutes to allow the chicken to develop a golden-brown exterior.

Stir the ingredients and cook for another 2-3 minutes, continuing to brown the chicken.

Cover the skillet with a lid and cook, stirring occasionally, for 10-15 minutes until the chicken is fully cooked and the broccoli is tender yet vibrant green.

If the mixture releases excess liquid, remove the lid and let the liquid reduce to intensify the sauce.

Taste and add sea salt if needed. Serve hot as is or with your favorite healthy side.