Creamy Pesto Chicken with Burst Tomatoes

How to make it

1. 1

   First things first, grab your chicken breasts and cut them into bite-sized pieces. A little salt and pepper will do wonders here for seasoning.

2. 2

   Heat a large skillet over medium-high heat. Once it's nice and warm, add your chicken pieces. Cook them for about 5-7 minutes, stirring occasionally, until they're beautifully browned all over and cooked through.

3. 3

   Now, toss in those lovely cherry tomatoes. Let them cook for about 3-5 minutes, giving them a gentle squash with your spoon every now and then until they start to burst and release their sweet juices. It smells amazing already!

4. 4

   Reduce the heat to low. Stir in the pesto and the Greek yogurt. Mix it all together until everything is wonderfully creamy and coated. Don't let it boil too hard, we want that creamy texture.

5. 5

   Finally, add the fresh baby spinach. Stir it gently into the warm sauce and chicken. It will wilt down pretty quickly, bringing a lovely green color and freshness to the dish. Serve it right away and enjoy your delicious, high-protein meal!