The short version
Baby potatoes, green beans and chicken tossed in basil pesto for practical lunch portions. Serves 4 · estimated 30 minutes including prep. Small potato pieces are necessary for the estimated timing; check tenderness before draining.
Why you’ll love this chicken pesto potato boxes
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Meal-Prep LunchesBaby potatoes, green beans and chicken tossed in basil pesto for practical lunch portions.
- Know before you startSmall potato pieces are necessary for the estimated timing; check tenderness before draining.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Small potato pieces are necessary for the estimated timing; check tenderness before draining.
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Chicken Pesto Potato Boxes
Baby potatoes, green beans and chicken tossed in basil pesto for practical lunch portions.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
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Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 12-inch stainless steel skilletSee our pick →
- 8-inch chef’s knifeSee our pick →
- Instant-read food thermometerSee our pick →
- Shallow meal-prep containersSee our pick →
Instructions
-
Boil potatoes
Cover potatoes with cold water in a pot. Bring to a boil and simmer for 10–12 minutes until easily pierced with a knife.
-
Cook chicken
Meanwhile heat oil in a skillet. Add chicken and salt and cook over medium-high heat for 9–12 minutes, turning, until pieces reach 165°F / 74°C.
-
Add beans
Add green beans to the potatoes for the final 4 minutes. Drain well, then toss with pesto, lemon and cooked chicken.
-
Pack
Divide into four shallow lunch containers and refrigerate promptly.
Recipe notes
- Timing: Small potato pieces are necessary for the estimated timing; check tenderness before draining. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
6-quart pasta pot with strainer lid
Drain through the lid — no colander, one less thing to wash on a weeknight.
12-inch stainless steel skillet
Wide enough to sear a pound of shrimp in one layer and then toss the pasta right in. Tri-ply heats evenly.
8-inch chef’s knife
One sharp, balanced knife handles 90% of weeknight prep.
Instant-read food thermometer
Check internal cooking and reheating temperatures.
Shallow meal-prep containers
Portion meals and keep wet dressings separate from crisp ingredients.
Easy variations
- Use peas: Replace green beans with peas added for the last 2 minutes.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 3 days and reheat portions to 165°F / 74°C.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making chicken pesto potato boxes?
Small potato pieces are necessary for the estimated timing; check tenderness before draining.
Can I make it ahead?
Use within 3 days and reheat portions to 165°F / 74°C.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.