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

-Salt

-Freshly ground black pepper

Method:

-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.