A perfect combination of flavours makes this a weekly staple. 


  • olive oil, for pan
  • chicken thighs, boneless, and your desired quantity
  • Salt and pepper, to taste
  • 400g green beans
  • 2 cups tomatoes, chopped (I used 3 different varieties that I had growing)
  • ½-1 cup basil pesto (try and make your own)


  1. Preheat a little bit of olive oil in a large fry pan and add the chicken thighs.
  2. Add the chicken thighs and cook for 8-10 minutes each side on a medium heat, making sure they are cooked through.
  3. Top and tail all the green beans, then cut into 1 cm lengths, as well as the tomatoes.
  4. Remove the chicken from the heat and slice into cubes.
  5. Add the beans and tomato to the pan and toss together. 
  6. Add in the pesto and stir well. 
  7. Once combined, add cubed chicken and stir well to coat everything in that delicious pesto!
  8. Serve into bowls and season with salt and pepper.