Yummy Chicken Pesto Salad 

Ingredients: serves 4
-5 Tbsp ready pesto sauce
-1/2 small red onion, thinly sliced
-400g boneless, skinless chicken breasts
-1 tablespoon olive oil
-200g green beans, trimmed
-4 small to medium zucchini, trimmed
-10 cherry tomatoes, halved
-Freshly ground black pepper
-Place the onion in a large bowl, add 2 tablespoons of the pesto, and stir to combine; set aside.
-Pat the chicken dry with a paper towel. Generously season both sides with salt and pepper.
-Heat the oil in a large skillet over medium-high heat.
-Add the chicken and cook until browned on the bottom, 6 to 9 minutes. Flip and cook until browned on the second side for another 6 to 9 minutes. Transfer to a clean cutting board.
-Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes. Drain and set aside.
-Use a vegetable peeler to slice the zucchini from top to bottom into ribbons. Add to the bowl with the onions. Add 1 Tbsp pesto and toss to coat.
-Cut the chicken into 1-inch cubes. Add remaining pesto, chicken, green beans, and tomatoes to the bowl or vegetables and gently toss until everything is evenly coated. Serve at room temperature or chilled.

Guest Article, Dietician Shwetha Bhatia