Pesto Chicken and Veggies – CE
Rice
  • Clean Eating
  • poultry
Pesto Chicken and Veggies – CE
Rice
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 5 boneless chicken thighs
  • 16 oz frozen whole green beans
  • 1 pint cherry tomatoes
  • 3/4 C pesto sauce jarred
On Cooking Day
  • 2 T goat cheese optional
  • 2 bag frozen brown rice steamer

Instructions

To Assemble
  1. Cut chicken thighs into 1 inch strips and place in large zipper bag.
  2. Add remaining ingredients to chicken. Zip to seal and squish around to mix.
To Cook
  1. Pour chicken mixture onto baking sheet sprayed with non stick spray.
  2. Bake 20 – 30 minutes at 400 degrees until chicken is cooked through. Top with goat cheese if desired.
  3. Cook rice according to package directions.

Ingredients

Prep
  • 5 boneless chicken thighs
  • 16 oz frozen whole green beans
  • 1 pint cherry tomatoes
  • 3/4 C pesto sauce jarred
On Cooking Day
  • 2 T goat cheese optional
  • 2 bag frozen brown rice steamer

Instructions

To Assemble
  1. Cut chicken thighs into 1 inch strips and place in large zipper bag.
  2. Add remaining ingredients to chicken. Zip to seal and squish around to mix.
To Cook
  1. Pour chicken mixture onto baking sheet sprayed with non stick spray.
  2. Bake 20 – 30 minutes at 400 degrees until chicken is cooked through. Top with goat cheese if desired.
  3. Cook rice according to package directions.
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