I love a good dish that will last all week long. Especially one that only involves only one pan. Bliss!
A go to favourite of mine is this delicious Pesto Chicken, with greens and baby tomatoes. Its super simple and super quick, it’ll cover those lunch time cravings in no time!
What You Need.
4- 5 Chicken Fillets
2 Bunches Asparagus
1 1/2 Broccoli Heads
1 Punnet Cherry Tomatoes
1/2 Small jar Basil Pesto
What You Do.
Heat a large frypan with a dollop of coconut oil on a medium heat
Place each chicken fillet in the pan and cook until golden brown on each side.
Whilst the chicken is cooking, roughly chop up the asparagus and broccoli.
Toss into the pan along with cherry tomatos, leaving them whole.
Dollop in 1/2 the jar of your basil pesto and stir through until all ingrediants are well covered.
Simmer on a medium to low heat for 5 minutes before dishing up.
Keeps refrigerated for the week!