This weeks meal is a “ONE POT WONDER!” It’s super fast and super deeeelish!
I got the recipe from Goodful on Facebook, but I did make a few changes..the modified recipe is below.
Let me know how you like it and don’t forget to subscribe!
2 tablespoons Grapeseed oil
4 chicken thighs, boneless and skinless (I used 8)
Salt, to taste
Pepper, to taste
Cayenne Pepper, to taste (optional)
1 pound green beans
2 cups cherry tomatoes, halved
½ cup (Chili) basil pesto
1 cup Mushrooms and onions blend ( I buy this pre chopped from grocery store! Makes it much faster)
1. In a large pan, heat oil and add chicken thighs. Season with salt and pepper. (I seasoned my meat before I put in the skillet.) 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 mushrooms, onions and pesto. Stir until fully incorporated.
3. Add tomatoes last.
4. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
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