Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts (3 to 4), patted dry
2 teaspoons ground coriander
Kosher salt and freshly ground pepper
12 ounces cherry tomatoes, halved, or left whole if small (2 cups)
1 tablespoon minced garlic (from 3 cloves)
1 pound green beans, trimmed
1/3 cup pitted Kalamata olives, halved
Fresh cilantro leaves, for serving
Buttered crusty bread, for serving
Preparation
Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Season both sides of chicken with coriander, salt, and pepper. Add to skillet and cook, flipping once, until browned on both sides, about 8 minutes. Transfer to a plate.
Swirl remaining 1 tablespoon oil into skillet. Add tomatoes, season, and cook, stirring occasionally, until they burst, about 4 minutes. Add garlic; cook 30 seconds. Stir in green beans and 1/2 cup water; bring to a simmer, then cover and cook, stirring occasionally, 8 minutes.
Nestle chicken and any accumulated juices into skillet; add olives. Cover and cook until beans are tender and a thermometer inserted into thickest parts of chicken registers 160°, about 5 minutes. Season to taste, sprinkle with cilantro, and serve with buttered bread.
