Chicken, Pesto & Veggies
Whip up this flavorful pesto chicken and veggies for your next weeknight dinner, and divvy up the remaining portions for lunch all week long.
Updated: 9/27/2024
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Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- 1 1/4 pounds green beans
- 2 cups cherry tomatoes, halved
- 1 cup basil pesto
Steps
- Season chicken with salt and pepper.
- In a large pan, heat olive oil and add chicken thighs. When the chicken is completely cooked through, remove from pan.
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