A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family. Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day. It is quick and easy and full of flavor. If you are cutting grains from your diet, this dish stands alone. Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice. Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type. I am sure you will enjoy this one!
- 2 tablespoons olive oil
- 4 chicken thighs, boneless and skinless (I used more than 4)
- Salt, to taste
- Pepper, to taste
- 1 pound green beans
- 2 cups cherry tomatoes, halved
- ½ cup basil pesto
- Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp. My family does not.)
- Meanwhile, 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 veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. 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.
Time: about 20 minutes
Source: adapted from recipes seen on Facebook and Buzzfeed