Prepare the cucumber water: Add sliced cucumber to a pitcher with water (and ice if using). Let infuse in the fridge while you cook.

Cook the chicken breast: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.

Prepare the beans: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.

Add cherry tomatoes, water, salt, and pepper. Cover and cook for 5–7 minutes until tomatoes burst and soften. Lightly crush tomatoes with the back of a spoon to form a rustic sauce.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add butter beans. Stir in lemon zest and lemon juice.

Add spinach and diced chicken stir until wilted (1–2 minutes). Taste and adjust salt if needed (especially after lemon). Remove from the heat.

Toast the sourdough bread. Drizzle with oil.

Serve the beans with toasted sourdough, arugula salad, and cucumber water.