Weekday Meal-Prep Pesto Chicken & Veggies

Weekday Meal-Prep Pesto Chicken & Veggies

This pesto

chicken and veggies meal prep is a lifesaver for anyone who's looking for a quick and easy way to eat healthy during the week! Tender chicken breasts, green beans and tomatoes are coated in a delicious basil pesto.

Filed Under

North American, Dairy-Free, Gluten-Free, Healthy, Low-Carb, Lunch, Weeknight, Meal Prep, One-Pot or Pan, Pan Fry, Summer Eat, Shoppable Recipes Meal Prep, High-Protein, Low-Sugar, High-Fiber, Meal, Dietary, Chicken, Weekday Meals, Dairy

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Chef Carrots the Friendly Bunny

Easy

You've got this!

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • - salt (to taste)
  • - pepper (to taste)
  • 455 g green bean
  • 400 g cherry tomato (halved)
  • 115 g basil pesto
Lemons and Lime

Preparation

  1. Heat the olive oil in a large pan over medium heat, then add the chicken thighs. Season with salt and pepper. Cook until the chicken is no longer pink in the center, then remove from the pan. Slice into strips.
  2. Add the green beans to the same pan and cook until tender-crisp.
  3. Return the chicken strips to the pan, then add the tomatoes and pesto. Stir until fully incorporated.
  4. Serve immediately or divide into 4 food storage containers and store in the refrigerator for up to 4 days.
  5. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

351

carbohydrates

15g

fat

23g

fiber

5g

protein

23g

sugar

7g

Last updated on 2024-05-01

Tips

  • ktoole3

    "I used chicken breasts slicked thin, turned out just as well."

    7 years ago

  • Bryce Shuman

    "I used asparagus instead of the green beans, still delicious!"

    7 years ago

  • brit68

    "Among the steps of how to make this dish, Tasty did not include blanching the green beans. This is why multiple people who have left tips all wrote how their green beans were still too hard. If you’re unfamiliar with blanching, YouTube/Google it! It’s easy. Otherwise, this was really yummy!"

    7 years ago

  • paigecrutcher

    "Delicious! I added mushrooms. Super easy."

    7 years ago

  • Jennifer Donovan

    "Unless you like crunchy green beans, I would highly recommend roasting them in the oven at 400° for 25 min. Add the halved tomatoes to your baking sheet during the last 5 minutes of roasting. While the green beans cook, prepare the sautéed chicken. Let it set for 5 minutes, slice, and then return to the pan with the pesto and veggies and stir to combine."

    6 years ago

  • Da Yeon Danielle Ryoo

    "Super easy to make! Tastes great too:)"

    7 years ago

  • ariellej

    "Not as photogenic but tastes bomb AF."

    7 years ago

  • Samantha Chime

    "Very good! I thought the chicken was a little more bland than what I was used to, but that could be bc I’m used to overly-seasoned things, so who knows. It was great and all my friends thought I was super fancy when I showed up to school with something proper to eat lol"

    7 years ago

  • Alisa Veselova

    "You can use Sweet Chili sauce instead of Pesto to get an exotic taste."

    7 years ago

  • c_con

    "Turned out so yummy. I added red chilly powder because I like my food a little spicy, I also added a little bit of garlic powder. My beans were from my garden. Finally got some good use of them. Definitely making this again"

    7 years ago

  • Gaby Plimmer

    "Love this low carb dish, I added chilli and garlic pesto instead of basil and served it with a green salad. We often take this to work and live it"

    7 years ago

  • Brynn Moneey

    "So good and easy. I cook the tomatoes until they’re shriveled up. That way they don’t burst and water down the pesto. 😋"

    7 years ago

  • janniva

    "Absolutely delicious 🙏🏼😊 I did make a side of rice though."

    7 years ago

  • xyixinx

    "Easy peasy! Added mushroom and rosemary."

    7 years ago

  • m_chua

    "If you don’t like tomatoes you can switch it out for the same amount of mushrooms."

    7 years ago

  • chocofrog

    "To cook the green beans faster and without burning them, cover the pan when they’re in there alone! :)"

    6 years ago

  • Donna Anne

    "Cut up the green beans in half"

    7 years ago

  • Kali Skaggs

    "So yummy! Instead of green beans I did mushrooms, and spinach ❤️☺️"

    7 years ago

  • dianalovee

    "I used a lot of the tips from the others who have made this and blanched the green beans, added mushrooms and garlic, and seasoned the chicken with chili powder and garlic powder. Turned out great! I also used sun-dried tomato pesto instead of basil pesto"

    6 years ago

  • ktoole3

    "I used chicken breasts slicked thin, turned out just as well."

    7 years ago