Food & Cooking Recipes Quick Coriander Chicken with Braised Green Beans Be the first to rate & review! By Riley Wofford Riley Wofford Website Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on July 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 35 mins Total Time: 45 mins Servings: 4 In this easy, one-pot dinner recipe, a speedy simmer on the stovetop results in tender chicken breasts, juicy cherry tomatoes, and green beans that melt in your mouth. Halved Kalamata olives give the sauce a burst of brininess. It's just the thing for a weeknight meal and it's on the table in 35 minutes. Serve with plenty of crusty bread to mop up the sauce. 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 ⅓ cup pitted Kalamata olives, halved Fresh cilantro leaves, for serving Buttered crusty bread, for serving Directions 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. Rate it Print