Chicken and Two Bean Skillet

I love one pan skillet meals. You don't have to worry about side dishes, cause your veggies, meat and everything are all combined. Clean up is easy. But most importantly, it's colorful, which means that my toddler is more willing to eat it since it's visually appealing. I was a little hesitant to make this because it's pretty healthy, which is typically game over for my husband, but he actually liked it and had not two, but three portions. 

Ingredients:

3/4 lb green beans, trimmed, cut into bite size pieces

salt and pepper

1/4 cup extra-virgin olive oil, divided

1 tbsp dijon mustard

1 tbsp red wine vinegar

1 small shallot, finely chopped

1 pint cherry tomatoes, halved

1 lb boneless skinless chicken breast

1 14oz can white beans

Directions:

Combine green beans and one cup of lightly salted water in microwave safe bowl; cover. Microwave on high until beans are crisp-tender, about 4 minutes. Drain.

In a bowl, whisk 2 tbsp oil along with mustard, vinegar, and 1/2 tsp salt. Add green beans, white beans, and tomatoes. Toss to coat.

Preheat 2 tbsp oil in a large skillet over medium-high heat. While pan is heating, chop raw chicken into bite size chunks. Cook chicken in pan until cooked all the way through. Once chicken is cooked, add the shallot and cook until softened. About 3 minutes. Add the tomato and bean mixture and cook until all is heated through, about 7 minutes. Then serve.