>DURING BREAKFAST OR LUNCH: Pour marinade into bag with chicken/veg chicken to begin marinating; return to cooler
>Appetizer: Cut pita bread into wedges and set out with crackers and hummus
>Start grill and heat skillets over medium heat
>Dice fingerling potatoes and add to a skillet with a drizzle of oil (or butter); season with salt and pepper; stir occasionally until cooked to desired crispiness
>In a separate skillet, add green beans with oil/butter and salt and pepper; cover and stir occasionally until cooked through; remove cover and cook an additional 3-5 minutes
>Place chicken tenders in a skillet with a drizzle of olive oil and cover; check progress often and flip to cook on all sides
>Place all ingredients in serving bowls or on platters