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98% would make again

Weekday Meal-prep Pesto Chicken & Veggies

featured in The Only Meal Prep Guide You Need To Follow
Robin Broadfoot
Tasty Team
Total Time

22 minutes

22 min

Prep Time

10 minutes

10 min

Cook Time

12 minutes

12 min

Inspired by juliasalbum.com

Total Time

22 minutes

22 min

Prep Time

10 minutes

10 min

Cook Time

12 minutes

12 min

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 (400 g), halved
  • ½ cup basil pesto (115 g)

Nutrition Info

  • Calories 350
  • Fat 24g
  • Carbs 15g
  • Fiber 5g
  • Sugar 7g
  • Protein 22g

Estimated values based on one serving size.

Preparation

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

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 (400 g), halved
  • ½ cup basil pesto (115 g)

Nutrition Info

  • Calories 350
  • Fat 24g
  • Carbs 15g
  • Fiber 5g
  • Sugar 7g
  • Protein 22g

Estimated values based on one serving size.

Preparation

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

Inspired by juliasalbum.com

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