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Weekday Meal-prep Pesto Chicken & Veggies

by Robin Broadfoot

Inspired by


for 4 servings

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken thighs, sliced
  • salt, to taste
  • pepper, to taste
  • 1 lb (455 g) green bean
  • 2 cups (400 g) cherry tomato, halved
  • ½ cup (110 g) basil pesto


  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. Divide into 4 food storage containers and store in the refrigerator.
  7. Or serve immediately!
  8. NOTE: Can be kept refrigerated for up to 4 days.
  9. Enjoy!
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