Weekday Meal-Prep Pesto Chicken & Veggies

This is a quick and easy make ahead meal that would be a perfect lunch to take to work.

Ingredients:

-2 tablespoons olive oil

-4 boneless, skinless chicken thighs, sliced

-Salt, to taste

- Pepper, to taste

-1 lb green beans

-2 cups cherry tomatoes, halved

-½ cup basil pesto

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.

  • Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days. Enjoy!

Makes 4 servings

*count each serving as 2-3 proteins (depending on the size of your chicken thighs) and 2 fats.

Recipe from Tasty.com

Main Dishes, Poultry