INGREDIENTS
10
green beans, chopped (optional)
2 tbsp
olive oil
1/2
to 3/4 pound boneless, skinless chicken thighs, about 2, cut into bite size pieces (or breast)
4
garlic cloves, minced
2
scallions, thinly sliced
1/4 tsp
red pepper flakes
1 cup
basmati rice
1 cup
chicken stock (I used 33% reduced sodium)
1/4 cup
basil pesto
1/2
to 3/4 teaspoon salt, refer notes
1/4 tsp
ground black pepper