One-Pan Chicken, Tomatoes & Olives

Ingredients

• 5 1/2 oz (150 g) chicken breast, diced
• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) cherry tomatoes
• 3 1/2 oz (100 g) zucchini, sliced
• 6 1/2 oz (180 g) green beans
• 2 (6 g) garlic cloves, minced
• 1/2 oz (15 g) green olives
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh basil
• 1 oz (30 g) little gem lettuce
• a pinch of salt

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Method

1. Dry the diced chicken breast, season with the salt, fry in the olive oil over medium-high heat 4 minutes, until golden.
2. Push it aside, cook the zucchini and green beans 6 minutes, until browned, lower the heat, add the garlic 30 seconds, the cherry tomatoes 5 minutes, until the juices thicken.
3. Add the olives for the last 3 minutes; the chicken is done at 165°F (74°C).
4. Splash the red wine vinegar in, scatter the basil.
5. Three days cold; reheat covered in a pan over low heat, with little gem.