Easy Chicken Pesto & Veggies Recipe

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By Ollie Cartwright

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Tasty, healthy, and literally designed to be a mid-week meal prep recipe. We love this easy Chicken Pesto & Veggies Recipe because it simplifies life.

Fork w: Chicken Pesto and Veg

This dish is a lovely fusion of Italian and American cuisines. It combines the classic Italian basil pesto sauce with delightful chicken strips on a layer of green beans and succulent cherry tomatoes. Mmmmmmm!

How to Make Veggies & Chicken Pesto

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Prep and measure all your ingredients.

Can I Use Frozen Green Beans & Pesto?

Yes! This recipe is perfect for previously frozen green beans! It’s also a great use for that frozen pesto you made!

Step 2: Heat the olive oil in a large pan over medium heat. Add your chicken thighs and cook them until they reach an internal temperature of 165°F (74°C) or until they’re no longer pink in the center. Remove the chicken from the pan and let it rest while you cook the green beans.

Step 3: Add green beans to the pan and cook until tender-crisp. While cooking, slice your rested chicken into strips.

Step 4: Place the chicken strips, pesto, and cherry tomatoes into the pan and stir until the pesto is fully incorporated into the dish.

Step 5: Either serve and enjoy right away, or prep the food for freezing (full instructions below in “Storage” section).

Freeze Veg and Chicken Pesto


You’ll find several delightful tweaks that simultaneously elevate this dish and help keep it feeling “new” for those mid-week meals.

  • Chicken Breasts: Looking for a slightly healthier cut of chicken? Give it a try with chicken breasts instead of chicken thighs.
  • Marinate the Chicken: Marinate your chicken thighs in a mixture of olive oil, lemon juice, garlic, salt, and pepper for added flavor.
  • Pasta: Serve the veggies and chicken pesto over cooked pasta for a more filling meal.
  • Add Garlic: Sauté one clove of minced garlic in the olive oil before adding the chicken to infuse the dish with a rich garlic flavor.
  • More Veggies: Instead of just green beans and cherry tomatoes, consider adding other veg like bell peppers, zucchini, or broccoli for more color and texture. If that’s too many veg, try switching out the tomatoes and green beans with the other veg listed above.
  • Cheese: I love this one! Sprinkling freshly grated Parmesan or Pecorino cheese over the dish before serving really freshens it up and gives it a lovely cheesy finish.
  • Nuts: Elevate your dish by adding toasted pine nuts (or almonds) on top. Not only do they add a nice crunch and depth of flavor to the dish, it’s a nice way to give your mid-week meal that “new” flavour all over again.


Freeze it Again?

If you used raw frozen vegetables for this dish it’s okay to freeze it one more time. You can freeze food once raw and once again cooked.

Refrigerate: Place your portioned-out servings in air-tight containers, and they can safely be stored in the refrigerator for up to 4 days.

Freeze: You can freeze this entire meal for up to 3 months. However, for the best quality, we recommend eating it within 1-2 months. Rigid plastic (or glass), freezer-safe containers work best.

Here’s how to freeze it…..after cooking, divide the meal into serving sizes and place it into rigid plastic (or glass), freezer-safe containers. Label the lid (don’t put it on yet), let it cool for about 20 minutes, secure the lid, then freeze.

Reheat: It’s easiest to reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a damp paper towel to prevent the chicken from drying out. Microwave on high for 2-3 minutes, or until heated through, stirring halfway through cooking.


Can I Use French Green Beans? Or Haricot Verts?

Yes. Both will do fine in recipe if you’re eating it right away. But if you’re planning on freezing it, we recommend the heartier green beans as they stand up to freezing a bit better.

This meal is great with some pasta as a healthy, grab & go, mid-week lunch.

Veggies & Chicken Pesto Recipe

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Course: DinnerCuisine: ItalianDifficulty: Easy


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  • 2 tbsp 2 tbsp – Olive Oil

  • 4 4 – Chicken Thighs (boneless, skinless)

  • 1 lb 450 g – Green Beans

  • 2 cups 300 g – Cherry Tomatoes (halved)

  • 1/2 cup 125 g – Basil Pesto


  • Prep Ingredients
    Halve your cherry tomatoes and trim green bean ends off (if desired).
  • Cook Chicken
    Heat olive oil in a large pan over medium heat. Add chicken thighs. Season with salt and pepper (if desired). Cook chicken to 165°F (74°C) or until it’s no longer pink in the center. Remove from pan. Let rest. Slice into strips.
  • Cook Green Beans
    Add green beans to the pan and cook until tender-crisp.
  • Add Chicken, Pesto & Tomatoes
    Place chicken strips, pesto, and tomatoes into the pan. Stir until fully coated. Cook for 2 more minutes.
  • Serve & Enjoy -or- Prep for Freezer
    Divide in to serving sizes and place it into freezer-safe containers. Let it cool, secure lid, then freeze.

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