This Mediterranean style recipe is made up of chicken cooked in sun dried tomatoes served with green beans and cherry tomatoes tossed in a delicious basil pesto sauce. Summer eating keep it simple, keep it fresh !!!
2 tablespoons olive oil
500g pound chicken boneless sliced into strips
1/3 cup sun-dried tomatoes drained of oil, chopped
2 tbsp sun dried tomato paste
500g green beans ends trimmed, cut in half, if large
1/4 cup @woolworths_sa basil pesto
1 cup cherry tomatoes yellow and red, halved
Heat a large pan on medium heat, add 2 tablespoons olive oil, add sliced chicken, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken from the pan, leaving oil in.
Add green beans, season generously with salt, add pesto and tomatoes, and cook on medium heat for 5-10 minutes until the green beans are cooked through. Remove green beans to serving plate.
Add chicken back to the pan, add sun dried tomato paste stir to coat on low- medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix together. Add chicken and tomatoes to the serving plate with green beans.
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