Green Grape Pesto Walnut Chicken Recipes

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto

Provided by Robin Broadfoot

Categories Lunch

Time 22m

Yield 4 servings

Number Of Ingredients 7

Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty image

Steps:

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 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1 lb green beans
2 cups cherry tomato, halved
½ cup basil pesto

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