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Meal Prep Pesto Chicken and Veggies

Looking for an easy-to-make lunch that's perfect for meal-prepped lunches? We love this Meal Prep Pesto Chicken recipe - a low-carb option that includes lean protein, heart-healthy fats, antioxidants, and tastes great! Plus, you can easily customize the veggies to your liking, and add any grains for a carb boost.
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Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken Thighs (boneless, skinless)
  • 1 tsp Oregano
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • 1 tbsp Extra Virgin Olive Oil
  • 4 cups Green Beans (trimmed)
  • 4 cups Cherry Tomatoes
  • 2/3 cup Pesto
  • 1/2 Lemon (juiced)
  • 2 tbsp Parmigiano Reggiano (grated)

Method
 

  1. Season the chicken thighs with oregano, salt, and pepper.
  2. Heat the oil in a large pan over medium-high heat. Add the chicken thighs and cook for six to seven minutes per side or until browned and cooked through. Add a splash of water if needed. Remove from the heat, slice, and set aside.
  3. Add the green beans to the pan and sauté for three to five minutes. Add the sliced chicken back in along with the tomatoes.
  4. Stir in the pesto, lemon juice, and cheese. Divide into bowls or containers and enjoy!

Notes

  • Leftovers

    Refrigerate in an airtight container for up to three days.

  • Serving Size

    One serving is approximately two cups of vegetables and 3/4 cup of chicken.

  • More Flavor

    Add minced garlic while cooking the vegetables.

  • Dairy-Free

    Omit the cheese.