
Easy Pesto Chicken and Veggies

Lauren Minnick Condie @laurencondie
Easy Pesto Chicken and Veggies
Steps
- 1
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.
- 2
Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- 3
Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
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https://cookpad.wasmer.app/us/recipes/7151723







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