Ingredients for Poached Chicken with Tomatoes, Olives, and Green Beans

• 4 skinless boneless chicken breast halves (800g total)

• 1 tablespoon plus 1/4 teaspoons kosher salt

• 1200ml water

• 425ml low-sodium chicken broth (425ml )

• 1 fresh thyme sprig

• 350g haricots verts or other thin green beans, trimmed

• 80ml extra-virgin olive oil

• 450g tomatoes, cut into 1/4-inch dice (725ml )

• 120ml brine-cured green and black olives such as picholine and Kalamata, pitted and chopped

• 1 tablespoon torn fresh oregano leaves

• 1/8 teaspoons black pepper

Sprinkle chicken all over with 1 tablespoon salt and let stand.

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.

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 .

Transfer chicken with tongs to a cutting board and cool, about 5 minutes.

While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoons salt and 60ml oil in a bowl.

Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.

Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.