Ingredients
4
4 servings
- •2 tablespoons olive oil
- •4 boneless, skinless chicken thighs
- •salt, to taste
- •pepper, to taste
- •1 lb green beans
- •2 cups cherry tomatoes, halved
- •½ cup basil pesto
Instructions
- Heat the olive oil in a large pan over medium heat, then add the chicken thighs. Season with salt and pepper. Cook until the chicken is no longer pink in the center, then remove from the pan. Slice into strips.
- Add the green beans to the same pan and cook until tender-crisp.
- Return the chicken strips to the pan, then add the tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator for up to 4 days.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 394
- Carbohydrate: 15g
- Fat: 28g
- Fiber: 5g
- Protein: 23g
- Sugar: 7g
Related Recipes
Chicken Pesto And Zucchini “Pasta”
Pesto Chicken Spaghetti Squash
One-Pot Pesto Chicken Pasta
Creamy Pesto Chicken
One-Pan Pesto Chicken & Veggies
Pesto Chicken Bake
Pesto Chicken Bake
Phenomenal Chicken and Pasta in Creamy Pesto Sauce
Pesto-Stuffed Chicken
One-Pan Garlic Chicken Pesto Pasta
Easy Pesto Chicken Skillet
