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Weekday Pesto Chicken & Veggies


  • 4 Boneless Skinless Chicken Thighs
  • 1 lb. fresh green beans
  • 2 c. cherry tomatoes, halved
  • 1/2 c. basil pesto


  1. In a large pan, heat 1-2 tablespoons of EVOO and add chicken thighs. Season with salt and pepper. When chicken is completely cooked through, remove from pan, slice into strips, and set aside.
  2. Add green beans to the pan full of the delicious chicken fat and oils. Cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated. Cook for another few minutes.
  3. Serve immediately or divide into a few containers and store in the frig as a meal prep.