WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
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Nicholas Manu
[email protected]I'm not a big fan of pesto, but I'm willing to give this recipe a try. It looks like it might be good.
Shahzad Jatoi
[email protected]This recipe is a great idea for a weeknight meal. It's quick, easy, and healthy. I'll definitely be trying it soon.
Dondaboss Gaming
[email protected]I can't wait to try this recipe! It looks so delicious and easy to make. Thanks for sharing!
DriDribaby 01
[email protected]This recipe is a keeper! It's simple, flavorful, and healthy. I'll be making it on a regular basis.
Farhan Mukhtar
[email protected]Overall, I liked this recipe. It was easy to make and the end result was delicious. I'll definitely be making it again.
Nightentr
[email protected]The vegetables were a bit undercooked for my taste. I'll be sure to roast them for a bit longer next time.
Zayd Abdulmalik
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Sharad Baidhya
[email protected]I followed the recipe exactly, but the pesto sauce didn't turn out very well. It was too thick and didn't have much flavor. I'll try a different recipe for pesto next time.
lyndsey Reddie
[email protected]The chicken was a bit dry. I think I overcooked it. I'll be sure to cook it for less time next time.
Mvvgii Tugsuu
[email protected]This dish was a bit too oily for my taste. I think I used too much olive oil. Next time, I'll use less oil and see how it turns out.
Almas Barham
[email protected]I love that this recipe is customizable. I added some sun-dried tomatoes and artichoke hearts to mine, and it was delicious. The possibilities are endless!
TAMOOR ZAFAR
[email protected]I made this recipe with some zucchini and bell peppers that I had on hand. It turned out great! The vegetables were tender and flavorful, and the pesto sauce really brought the dish together.
AqiB Kalwar
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken from the night before and it worked perfectly in this dish. The vegetables were also a great addition and added a lot of flavor.
Lilly Waguespack
[email protected]I'm a beginner cook and this recipe was easy to follow. The end result was impressive and tasted like a restaurant-quality meal. Thank you for sharing!
Acuna Jesus
[email protected]This dish was a hit with my family! The chicken was tender and moist, and the vegetables were perfectly roasted. The pesto sauce added a delicious and vibrant flavor to the whole dish.
Gee Taitapanui
[email protected]I'm not usually a fan of pesto, but this recipe changed my mind. The combination of pesto, chicken, and roasted vegetables was divine. Will definitely be making this again.
Shamsheer Hussain
[email protected]This recipe was a lifesaver on a busy weeknight! The pesto chicken and veggies were flavorful and juicy, and the meal came together in under 30 minutes. Definitely adding this to my regular rotation.