Wednesday, May 24, 2017

Pesto Chicken & Vegetables

Pesto Chicken & Vegetables

Makes ~4 servings


1 pound organic boneless, skinless chicken breasts
salt (optional) and pepper, for seasoning
1 Tbsp olive oil
16 oz bag fresh green beans
1 pint grape tomatoes, sliced
1/2 cup pesto


1. Place chicken breasts in large sealable bag and pound with cooking mallet until thin (for tenderizing and quicker cooking).

2. Season both sides of chicken breasts with salt (optional) and pepper. Heat olive oil in large pan over medium-high heat. Cook chicken until cooked through, about 3-4 minutes per side.

3. Remove chicken from pan and add green beans. Cook until tender, about 5 minutes. Sliced chicken and add back to pan. Add tomatoes and pesto. Stir to combine and let cook for 2 minutes, or until heated through.

(Recipe adapted from

What are the nutritional benefits of this meal? Chicken is an excellent source of protein and is rich in B vitamins. Tomatoes are an excellent source of vitamin C and lycopene. Green beans are an excellent source of vitamin K and a very good source of fiber, manganese, folate, and vitamins C and B2.


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