Description
This Pesto Chicken & Veggies recipe is the kind of dependable, feel-good meal every busy week needs. Juicy chicken, crisp green beans, and sweet cherry tomatoes are tossed in fragrant basil pesto for a dinner that feels fresh, light, and satisfying. It’s ready in about 30 minutes, uses one pan, and works beautifully for lunches all week long.
Ingredients
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1.5 lb (700 g) boneless, skinless chicken breast or thighs, sliced into strips
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1 tablespoon olive oil
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Salt and black pepper, to taste
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½ teaspoon garlic powder
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3 cups green beans, trimmed
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1½ cups cherry or grape tomatoes, halved
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¼ cup basil pesto (store-bought or homemade)
Optional for serving
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Fresh basil or parsley
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Grated Parmesan or feta cheese
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Lemon wedges
Instructions
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Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder.
Add to the pan in a single layer and cook 5–7 minutes, turning once, until golden and fully cooked. Remove to a plate. -
Sauté the Vegetables
In the same skillet, add green beans and cook 3–4 minutes until bright green and lightly blistered.
Add cherry tomatoes and cook another 2–3 minutes until softened and juicy. -
Combine & Finish
Lower heat to medium-low. Return chicken to the skillet.
Add pesto and gently toss everything together until well coated and warmed through (about 1 minute). -
Serve or Store
Serve immediately or divide into meal-prep containers. Let cool before sealing and refrigerating.
Notes
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Juicier chicken: Chicken thighs stay especially tender if reheating for meal prep.
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Don’t overcrowd the pan: Cook chicken in batches if needed to get good browning.
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Keep pesto vibrant: Add pesto at the end and avoid high heat to preserve color and flavor.
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Extra brightness: A squeeze of lemon just before eating makes the flavors pop.