Season the chicken with the salt and pepper.
Heat the one tablespoon of the oil in a large skillet over medium-high heat, add half the chicken
and cook until browned on both sides, and cooked through, 2-3 minutes per side. Transfer to a
plate and cover with foil to keep warm.
Repeat with the remaining 2 pieces of chicken.
Add the remaining tablespoon oil to the pan, reduce the heat to medium, then add the onion and
cook until it is soft and translucent, about 3 minutes.
Add the carrot, zucchini, garlic and thyme
and cook, stirring, until the carrots are firm-tender, 5 minutes.
Stir in the soup, along with ¼ cup
Add the beans and bring to a boil.
Reduce the heat to low and cook, covered, stirring
occasionally, until the vegetables are tender, about 8 minutes.
Stir in the lemon juice.
To serve, spoon the bean-vegetable mixture onto serving plates and top each with a piece of
chicken. Garnish with fresh basil.