I brined the chicken to keep it from getting dry, and it did a lot for making it tender and juicy, but it was a bit salty, so next time I'll cut the salt back. (I was using the Cook's Illustrated brine mix. Might not need the extra 2 Tbs for Morton salt.) Upped the sauce quantities by 50% since I was doing the chicken & veggies by integer quantities rather than measuring, and that was the right choice, I think.
Followed the cook times pretty precisely and was very pleased with the green beans. The sauce was a little soupy but very tasty. I put some mushrooms in instead of the bell peppers, and they turned out quite well.
Good all around!