Preheat oven to 375°F (190°C).

In a flameproof casserole dish, combine diced butternut squash, new potatoes, ground coriander, thyme, chicken stock, and crushed garlic.

Season with salt and pepper.

Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes.

Tuck the boneless, skinless chicken breasts into the casserole, ensuring they are fully submerged in the stock.

Cover the casserole with a lid and transfer it to the preheated oven.

Bake for 15 minutes, or until the chicken is cooked through and no longer pink inside.

Remove the chicken and vegetables from the casserole and set aside. Keep warm.

Place the casserole dish on the stovetop and boil the remaining stock until it has reduced by half.

Add the French beans (or zucchini or broccoli) and green olives to the reduced stock.

Simmer until the beans are cooked through and tender.

Season the mixture to taste.

Serve the chicken and vegetables with the bean and olive mixture.

Enjoy!