Weekday Meal-prep Pesto Chicken & Veggies

Weekday Meal-prep Pesto Chicken & Veggies

4.9(3596)

Cook Time
12 minutes
Total Time
22 minutes
Yield
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs, sliced
  • salt, to taste
  • pepper, to taste
  • 1 lb green beans (455 g)
  • 2 cups cherry tomato (400 g), halved
  • ½ cup basil pesto (115 g)

Nutrition Info

  • Calories 394
  • Fat 28g
  • Carbs 15g
  • Fiber 5g
  • Sugar 7g
  • Protein 23g

How to Make It

1. Step
In a large pan, heat olive oil and add chicken thighs.
2. Step
Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
3. Step
Slice into strips, and set aside.
4. Step
Add green beans and cook until crisp tender.
5. Step
Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
6. Step
Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
7. Step
Enjoy!

Tags

Shoppable Recipes Meal PrepSummer EatPyrexDry Measuring CupsCutting BoardMeasuring SpoonsTupperwareTongsSaute PanChef's KnifeWeeknightPan FryLunchMeal PrepEasyHealthyGluten-FreeAmericanStove Top

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