• 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 1¼ lbs green beans
  • 2 cups cherry tomatoes, halved
  • 1 cup basil pesto


  1. Season chicken with salt and pepper.
  2. In a large pan, heat olive oil and add chicken thighs. When the chicken is completely cooked through, remove from pan.
  3. Slice into strips, and set aside.
  4. Add asparagus and cook until crisp-tender.
  5. Return the chicken strips to the pan, then add tomatoes.
  6. Turn off the heat, then add pesto.
  7. Stir until fully incorporated.
  8. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.