Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty

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Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty

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in front of 4 portions

  • 2 tablespoons olive oil
  • 4 boneless and skinless chicken thighscut
  • salttaste
  • peppertaste
  • 1 lb green beans (455 g)
  • 2 cups cherry tomato (400 g)halved
  • ½ cup Basil Pesto (115 g)
  • calories 350
  • Fat 24g
  • Carbohydrates 15g
  • Fiber 5g
  • Sugar 7g
  • Egg white 22g

Estimated values ​​based on one serving.

  1. Heat olive oil in a large pan and add chicken thighs.
  2. Season with salt and pepper. When the chicken is fully cooked, remove from the pan.
  3. Cut into strips, and set aside.
  4. Add green beans and cook until crisp.
  5. Return the chicken strips to the pan, then add the tomatoes and pesto. Stir until fully incorporated.
  6. Serve immediately or divide between 4 food containers and store in the refrigerator. Can be stored in the refrigerator for up to 4 days.
  7. Enjoying!

in front of 4 portions

  • 2 tablespoons olive oil
  • 4 boneless and skinless chicken thighscut
  • salttaste
  • peppertaste
  • 1 lb green beans (455 g)
  • 2 cups cherry tomato (400 g)halved
  • ½ cup Basil Pesto (115 g)
  • calories 350
  • Fat 24g
  • Carbohydrates 15g
  • Fiber 5g
  • Sugar 7g
  • Egg white 22g

Estimated values ​​based on one serving.

  1. Heat olive oil in a large pan and add chicken thighs.
  2. Season with salt and pepper. When the chicken is fully cooked, remove from the pan.
  3. Cut into strips, and set aside.
  4. Add green beans and cook until crisp.
  5. Return the chicken strips to the pan, then add the tomatoes and pesto. Stir until fully incorporated.
  6. Serve immediately or divide between 4 food containers and store in the refrigerator. Can be stored in the refrigerator for up to 4 days.
  7. Enjoying!

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