Bring a small pot with rice and 1 1/2 cups of water to a boil. Reduce to a simmer, cover, and cook until tender, about 20 minutes. Remove from heat, keep covered, and set aside.

Peel and mince shallot. Trim ends off green beans. Halve grape tomatoes. Mince cilantro. (No need to stem cilantro: the tops are tender and flavorful.)

Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to pan and cook 3-4 minutes per side, or until browned. Transfer chicken to half of baking sheet and reserve pan (no need to wipe clean).

Add beans and tomatoes to other side of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast chicken and vegetables until chicken reaches a minimum internal temperature of 165 degrees, about 10-12 minutes. Remove from oven and set aside.

Warm same pan used to brown chicken over medium-high heat and add 1 tsp. olive oil, ginger, and shallot. Cook for 30 seconds, or until fragrant. Add curry paste and cook 30 more seconds. Add coconut milk and cook 5-7 minutes, or until thickened. Stir in half the cilantro and set aside.

Pour sauce on plate and place a portion of rice to the side. Arrange beans and tomatoes on a plate. Place chicken on top and garnish with remaining cilantro.