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