One-Pan Chicken and Pesto Beans

4.5 from 6 reviews


  • 3 thin slices chicken breast
  • 1 tsp olive oil
  • 200g green beans
  • 8 pieces cherry tomatoes, halved
  • 3 pieces sunddried tomatoes, sliced thinly
  • salt and pepper to taste
  • 1 1/2 tbsp pesto


  1. Season the chicken breast with salt and pepper.
  2. Heat olive oil in a non-stick skillet and fry the chicken breast until cooked.
  3. Remove the chicken breast from the pan, trasferit into a chopping board and slice it.
  4. Put the green beans in the skillet and add the pesto. Stir -fry it until beans are cooked but still crunchy.
  5. Put the chicken back on one side of the pan and add sundried tomatoes. Mix well.
  6. Put the cherry tomatoes on the other side of the pan and season with salt and pepper. It may take a minute to just heat and soften it.
  7. Turn off heat and serve.