Meal Inspo: Pesto Chicken & Veggies

Low on time and cash? We've all been there. Last thing you want though is pick an unhealthy and fatty meal option. Here's a meal inspo designed just for you. What if you could make 4-days worth of lunch for under $15? All you need is chicken, green beans, tomatoes, some pesto and spices and you're well on your well! Don't like pesto? No problem, just sub for some creamy sun-dried tomato paste.


  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs, sliced
  • salt, to taste
  • pepper, to taste
  • 1 lb green beans (455 g)
  • 2 cups cherry tomato, halved (400 g)
  • ½ cup basil pesto (115 g)


  1. In a large pan, heat olive oil and add chicken thighs.

  2. Season with salt and pepper. When the chicken is completely cooked through, remove from pan.

  3. Slice into strips, and set aside.

  4. Add green beans and cook until crisp tender.

  5. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

  6. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

  7. Enjoy!



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