Mediterranean pesto chicken & bean bowl
510cal, 45p, 29c, 19f (per meal)
1 1/2 lb (680g)
1/3 cup (83g)
2 tbsp (30mL)
1 can(s) (439g)
1 can, drained (240g)
1 cup (54g)
2 tbsp (30mL)
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Season the chicken thighs with salt and pepper and place them on the prepared baking sheet. Bake for 20-25 minutes, until fully cooked and no longer pink in the center.
3
Meanwhile, add all of the remaining ingredients to a mixing bowl and toss to combine.
4
When the chicken is cooked and cool enough to handle, dice it and add it to the bowl. Toss until everything is evenly coated. Season with salt and pepper to taste and serve.