INGREDIENTS

2 tablespoons olive oil
4 chicken breasts, boneless and skinless
Salt and Pepper, to taste
1 pound green beans
2 cups cherry tomatoes, halved
½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately.

** Can also be served over spaghetti noodles or on rice.