Pesto Chicken & Veggies Recipe

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs, sliced
• salt, to taste
• pepper, to taste
• 1 lb green beans(455 g)
• 2 cups cherry tomato(400 g), halved
• ½ cup basil pesto(115 g)

Preparation

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. Enjoy!