4 breasts of chicken (recipe here)
1 lb. green beans, trimmed
1 T. olive oil
1 pint grape tomatoes, halved
2 T. honey
1/16 t. paprika
Blanch green beans in salted boiling water for about 2-3 minutes until just tender (don’t overcook). Remove and cool in ice water to stop cooking. Set aside.
Heat oil in a large skillet over medium- high heat. Add green beans and honey. Cook for 2-3 minutes tossing occasionally until warm and just started to brown. Season with paprika and salt. Taste. Remove from heat and add tomatoes to pan. Cook for 1 minute until softened and skin is beginning to wilt. Season with salt. Remove from heat and combine with green beans.
Slice chicken and add over top of warm bean salad.