Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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


Credit: Kritsada Panichgul

Recipe Summary

20 mins
12 mins
32 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.)

  • 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.

  • 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.

  • 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; fat 12g; cholesterol 82mg; saturated fat 2g; carbohydrates 8g; mono fat 2g; poly fat 7g; insoluble fiber 3g; sugars 2g; protein 35g; vitamin a 1554.9IU; vitamin c 33.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 13.4mg; vitamin b6 0.7mg; folate 52.4mcg; vitamin b12 0.4mcg; sodium 376mg; potassium 552mg; calcium 70.7mg; iron 2.5mg.