This easy to prepare recipe is great to have on the spot or save as a meal prep to have for those busy weeknights. The chicken turns out juice and amazing. Using boneless chicken thighs is a great idea but if you want to use chicken breast you can.
2 tablespoons olive oil
3 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1/2 lb green beans
1 cups cherry tomato, halved
½ cup basil pesto
In a large pan, heat olive oil and add chicken thighs.
Season with salt and pepper. When the chicken is completely cooked through, remove from pan. Slice into strips, and set aside.
Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
Serve immediately or divide into food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
Recipe adapted and inspired by Pesto Chicken with veggies from Tasty