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Pesto Chicken & Veggies (Recipe)

Pesto Chicken & Veggies (Recipe)

Ingredients

• 3 medium chicken breasts boneless and skinless
  
• salt and pepper to taste
  
• 2 tablespoons extra virgin olive oil (Kasandrinos **FREE Bottle**)
  
• 1 pound green beans ends trimmed
  
• 2 cups cherry tomatoes halved
• ½ cup basil pesto
• ¼ cup Parmesan cheese grated

Instructions

• 1.  Generously season the chicken breasts with salt and pepper.

• 2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes without moving them or turning them over. Flip the chicken breasts over and cook for another 5 to7 minutes or until cooked through. Transfer the chicken breasts to a cutting board. Set aside.

• 3. Add the green beans and cook until crisp tender, should take 10 to 15 minutes.

• 4. Cut the chicken breasts into strips and return to the pan. Add the tomato halves and the pesto to the skillet and stir until everything is fully coated in pesto.

• 5. Serve immediately sprinkled with freshly grated Parmesan cheese.

Enjoy!!!

Servings : 4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 448kcal

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