This is a quick and easy make ahead meal that would be a perfect lunch to take to work.

2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
Salt, to taste
Pepper, to taste
1 lb green beans
2 cups cherry tomatoes, halved
½ cup basil pesto

 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!

Makes 4 servings, count each serving as 2-3 proteins (depending on the size of your chicken thighs) and 2 fats.
Recipe from