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Poached Chicken with Tomatoes, Olives, and Green Beans

['4 skinless boneless chicken breast halves (1 3/4 lb total)', '1 tablespoon plus 1/4 teaspoon kosher salt', '5 cups water', '1 3/4 cups low-sodium chicken broth (14 fl oz)', '1 fresh thyme sprig', '3/4 lb haricots verts or other thin green beans, trimmed', '5 tablespoons extra-virgin olive oil', '1 lb tomatoes, cut into 1/4-inch dice (3 cups)', '1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped', '1 tablespoon torn fresh oregano leaves', '1/8 teaspoon black pepper']

Sprinkle chicken all over with 1 tablespoon salt and let stand.
While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

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