A simple chimichurri sauce of oil, vinegar, garlic, and parsley flavors this grilled chicken and green bean main dish recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Brush both sides of each chicken breast half with 1 tablespoon of the oil; sprinkle chicken with 1/4 teaspoon of the salt and the black pepper.

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  • For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)

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  • Meanwhile, place beans in a 1-1/2-quart microwave-safe dish. Add the water. Cover dish with vented plastic wrap. Microwave on 100 percent power (high) for 3 minutes; drain.

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  • For sauce, in a small food processor or blender combine the remaining 2 tablespoons oil, the remaining 1/4 teaspoon salt, parsley, vinegar, garlic, and crushed red pepper. Cover and process until nearly smooth.

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  • Finely shred peel from the lemon. Serve chicken and beans topped with sauce and lemon peel. Squeeze lemon juice over all.

Nutrition Facts

281 calories; 12 g total fat; 2 g saturated fat; 7 g polyunsaturated fat; 2 g monounsaturated fat; 82 mg cholesterol; 376 mg sodium. 552 mg potassium; 8 g carbohydrates; 3 g fiber; 2 g sugar; 35 g protein; 1555 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 3 mg iron;

Reviews (1)

17 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
03/08/2014
I'd have to add EVOO to the chicken and the sauce