1. Bring 1/4 cup water, green beans, and corn to a simmer in a large nonstick skillet. Cover, reduce heat to medium-low, and cook until vegetables are tender, about 5 minutes. Drain and transfer vegetables to a large bowl. Add bell pepper, toss to combine, and set aside.
2. Pat chicken dry with paper towels and season with salt and pepper. Wipe skillet dry and heat oil over medium-high heat until shimmering. Add chicken and cook until golden brown and cooked through, 2 to 3 minutes per side.
3. Add 1/4 cup dressing and 2 tablespoons water to skillet and cook, stirring frequently, until mixture reduces and coats chicken, about 20 seconds. Remove from heat, stir in basil, and cover to keep warm.
4. Add baby spinach and remaining 1/4 cup dressing to the vegetable mixture and toss to combine. Season with salt and pepper to taste and serve with chicken.
Source: Hannaford fresh Magazine, July - August 2016