Poached Chicken with Tomatoes, Olives, and Green Beans
A light and healthy Mediterranean-style dish featuring tender poached chicken breast served with crisp-tender green beans and topped with a fresh tomato-olive mixture. The combination of herbs, olives, and vegetables creates a vibrant and flavorful meal.
Ingredients
- •4 pieces skinless boneless chicken breast halves
- •1¼ tablespoon kosher salt
- •5 cups water
- •1¾ cups low-sodium chicken broth
- •1 sprig fresh thyme
- •¾ lb haricots verts
- •5 tablespoons extra-virgin olive oil
- •1 lb tomatoes
- •½ cup mixed olives
- •1 tablespoon fresh oregano leaves
- •⅛ teaspoon black pepper
Cooking Instructions
- 1.
Sprinkle chicken all over with 1 tablespoon salt and let stand.
10 min
- 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.
6 min
- 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 .
21 min
- 4.
Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
5 min
- 5.
While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
5 min
- 6.
Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
3 min
- 7.
Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
5 min