Poach the chicken breasts in a large saucepan of boiling water for 10-15 minutes or until cooked through. Don’t over do it or they’ll turn into rubber, not a cute look. While the chicken poaches, chop your veggies.
Once the chicken is cooked, remove from the water and discard the poaching liquid. Shred or dice your chicken. In the same pot you cooked your chicken, add a couple glugs of olive oil and your diced onion and sauté over medium heat until the onions have softened, add in your garlic and spices, stir. Once the spices are fragrant, dump the squash, potatoes, and chicken into the pot and add in your stock. Bring the whole mess to a boil, reduce to a simmer and cook over medium heat until the vegetables are fork tender, about 20 minutes. Add your green beans and allow to cook another 5-7 minutes. Serve with rolls or naan bread.