Weekday Meal-Prep Pesto Chicken & Veggies

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Ingredients

• olive oil

  0.5 tbsp

• boneless, skinless chicken thighs

  4 chicken thighs, boneless and skinless

• salt

  Salt, to taste

• pepper

  Pepper, to taste

• green beans

  114 g

• cherry tomatoes

  100 g

• basil pesto

  29 g

Instructions

1. 1

   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.

   0.5 tbspolive oil1boneless, skinless chicken thighsSalt, to tastesaltPepper, to tastepepper
2. 2

   Add the green beans to the same pan and cook until tender-crisp.

   114 ggreen beans
3. 3

   Return the chicken strips to the pan, then add the tomatoes and pesto. Stir until fully incorporated.

   100 gcherry tomatoes29 gbasil pesto
4. 4

   Serve immediately or divide into 4 food storage containers and store in the refrigerator for up to 4 days.

5. 5

   Enjoy!