Summer Vegetable Chicken Saute | California Olive Ranch

Ingredients

• 2 cups fresh green beans, cut into 2-inch pieces
• 1 tablespoon California Olive Ranch extra virgin olive oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon chopped fresh oregano or thyme
• 2 cups sliced yellow summer squash and/or zucchini
• 1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
• 1/4 cup reduced-sodium chicken broth
• 6 cloves garlic, minced (1 tablespoon minced)
• 1 cup cherry tomatoes, halved
• 1 tablespoon chopped fresh basil or flat-leaf parsley
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon freshly ground black pepper