Weekday Meal-prep Pesto Chicken & Veggies
by Robin Broadfoot • featured in The Only Meal Prep Guide You Need To Follow
Inspired by juliasalbum.com
Ingredients
for 4 servings
-
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, halved (400 g) -
½ cup basil pesto (115 g)
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Preparation
- 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.
- Divide into 4 food storage containers and store in the refrigerator.
- Or serve immediately!
- NOTE: Can be kept refrigerated for up to 4 days.
- Enjoy!
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Tips
1 of
33
-
paigecrutcher
Delicious! I added mushrooms. Super easy.
2018-06-14T21:26:44Z Helpful (27) -
Roy Eikleberry
Used 4 chicken breasts and an 8 oz jar of pesto (rather than 1/2 a cup), and added some farfalle pasta to make a very appetizing dinner. Super easy, though make sure to cook the green beans longer than you think. Mine were still too crisp.
2018-07-11T02:49:37Z Helpful (19) -
Bryce Shuman
I used asparagus instead of the green beans, still delicious!
2018-07-29T18:51:51Z Helpful (16) -
Brynn Moneey
So good and easy. I cook the tomatoes until they’re shriveled up. That way they don’t burst and water down the pesto. 😋
2018-06-18T03:16:50Z Helpful (16)
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