Chicken Pesto Potatoes and Green Beans

Instructions

1. 1

   Scrub the potatoes and cut them into bite-sized pieces. Cut the raw boneless, skinless chicken breast into 1 cm pieces.

2. 2

   Add the olive oil to a deep 30 cm skillet and heat uncovered over medium-high heat for 1 minute. Add the chicken and black pepper; cook uncovered for 3 minutes, stirring frequently.

3. 3

   Add the potatoes, frozen green beans and 60 ml water. Stir gently over medium-high heat for 1 minute until the water is bubbling, then cover tightly and cook for 15 minutes.

4. 4

   Uncover and cook over medium-high heat for 3 minutes, stirring gently, until the beans are tender and the remaining water has evaporated. Check several of the largest chicken pieces with a food thermometer: their centers must reach 165°F/74°C.

5. 5

   Reduce the heat to low. Add the pesto and gently toss everything uncovered for 1 minute, until evenly coated and hot. The pesto should cling to the chicken and vegetables without a pool of liquid. Divide between four plates.