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1. In a large pan, heat olive oil and add chicken thighs.
Season with salt and pepper. 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 tomatoes and pesto. Stir
until fully incorporated.
3. Serve immediately or divide into 4 food storage containers
and store in the refrigerator. Can be kept refrigerated for up
to 4 days.
4. Enjoy!
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