Danielle Occhiogrosso Daly
Chicken, veggies, and beans smothered in store-bought pesto and topped with Parmesan is the weeknight dinner formula you’ll be making on repeat.
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Yields:
4
servings
Total Time:
0
hours
25
mins
small chicken thighs (about 2 pounds)
oz.
green beans, halved
15-ounce can butter beans, rinsed
Grated Parmesan and chopped basil, for serving
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- Heat oven to 425°F. Season chicken thighs with 1/2 teaspoon each salt and pepper. Heat oil in large, oven-safe skillet on medium-high. Add chicken, skin side down, and cook until golden brown, about 6 minutes.
- Turn chicken over; add green beans, cherry tomatoes, and butter beans, and season with ¼ teaspoon salt. Roast until chicken is cooked through, 12 to 15 minutes.
- Brush pesto over chicken and serve with grated Parmesan and chopped basil.
NUTRITIONAL INFORMATION (per serving): About 450 calories, 26 g fat (6.5 g saturated), 38 g protein, 770 mg sodium, 22 g carbohydrates, 6 g fiber
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Source : Goodhousekeeping
