-2 tablespoons olive oil
-4 boneless, skinless chicken thighs
-Salt, to taste
-Pepper, to taste
-1 lb green beans(455 g)
-2 cups cherry tomatoes(400 g), halved
-1/2 cup basil pesto(115 g)
- 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.
It's a delicious and nutritious meal that's easy to prepare and perfect for any occasion.
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