1. Position a rack in the middle of the oven and preheat to 500. Arrange tomatoes cut side up on a parchment paper-lined baking sheet and drizzle 2 tbl olive oil on top; season with salt and pepper. Roast until tender, about 20 minutes. Transfer the tomatoes and any juices to a bowl.
2. Meanwhile, in a large saucepan, heat 1 tbl olive oil over medium heat. Season the chicken with salt and pepper; add to the pan and cook, turning once, until cooked through, about 10 minutes; transfer to a work surface. Let cool, and then shred the meat.
3. In the same saucepan, heat the remaining 1 tbl of olive oil over medium heat. Add the onions, season with salt and cook until softened, about 5 minutes. Add the carrots, potatoes, and chicken broth and bring to a simmer; cook for 5 minutes.
4. Add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 minutes. Stir in the chicken and parsley; season with salt and pepper.
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|Serving Size: 1 Serving (980g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 168 (30%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 72.6mg||22 %|
|Sodium 544.4mg||19 %|
|Potassium 2215.9mg||58 %|
|Total Carbohydrate 62.2g||18 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 49.9g|
|Protein 39.7g||57 %|
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Calories per serving: 564
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