Ingredients

for 4 portions

Olive oil

two tablespoons
4 sliced

skinless, boneless chicken thighs with salt

and pepper to taste

Green beans

1 lb (455 g)

12 cup basil pesto

2 cups cherry tomatoes (400 g)

and halved (115 g)

Preparation

Chicken thighs are added to hot olive oil in a big pan.
Add salt and pepper to taste. Remove the chicken from the pan once it is fully done.
Cut into strips, then place aside.
When crisp and tender, add the green beans.
Add tomatoes and pesto to the pan after adding the chicken strips back in. Stir until everything is combined.
Either serve right away or split the dish into four food storage containers and refrigerate. can remain cold for up to four days.