Ingredients
4
skinless boneless chicken breast halves (1 3/4 lb total)
1
tbsp plus 1/4 tsp kosher salt
1
3/4 cups low-sodium chicken broth (14 fl oz)
3/4
lb haricots verts or other thin green beans, trimmed
5
tbsp extra-virgin olive oil
1
lb tomatoes, cut into 1/4-inch dice (3 cups)
1/2
cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
1
tbsp torn fresh oregano leaves
Directions
1.
Sprinkle chicken all over with 1 tablespoon salt and let stand.
2.
While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
3.
Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
4.
Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
5.
While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
6.
Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
7.
Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
9.
Beans, chicken, and tomato olive mixture can be made 2 hours ahead and chilled separately, covered.
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