Season chicken with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and basil. Toss to coat.
In a large skillet heat olive oil over medium heat. Add onion and garlic. Cook 3 minutes. Add in chicken and cook just until browned. Add in green beans, remaining kosher salt, black pepper and chicken broth. Cover and cook 10 - 15 minutes or until beans are softened but still firm and chicken is cooked through. Stir in tomatoes cook 2 more minutes. Serve.
Nutrition information for estimation purposes only.