Pesto chicken and veggies

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pan, heat olive oil and add chicken thighs.

Step 2

Season with salt and pepper. When the chicken is completely cooked through, remove from pan.

Step 3

Slice into strips, and set aside.

Step 4

Add green beans and cook until crisp tender.

Step 5

Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

Step 6

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

Step 7

Enjoy!