Ingredients:

• 4-6 skinless, boneless chicken thighs
• 1 one oz. package ranch dry salad dressing mix
• 12 oz fresh green beans
• 1 pint cherry tomatoes, halved
• kalamata olives, halved, to taste
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sprinkle chicken with salt and pepper. Place dressing mix in a bowl and dip chicken thighs into mix to coat.
2. Cook chicken until golden brown, turning half-way through, for about 14 minutes or until a thermometer reads 165 degrees.
3. Meanwhile cook green beans in boiling water for about 3-4 minutes, then drain. Remove chicken from skillet. Add remaining oil to skillet along with the green beans. Cook, without stirring, 2-3 minutes, or until the green beans are blistered. Stir in tomatoes and olives and cook 1-2 minutes more or until tomatoes start to soften.
4. Serve chicken with vegetable mixture.

This recipe was adapted from Better Homes and Gardens.