Recipes and Cooking Chimichurri Chicken 4.3 (18) 2 Reviews A simple chimichurri sauce of oil, vinegar, garlic, and parsley flavors this grilled chicken and green bean main dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 20 mins Grill Time: 12 mins Total Time: 32 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves 3 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon black pepper 12 ounce fresh young green beans 1 tablespoon water ¾ cup packed fresh Italian parsley 1 tablespoon cider vinegar 2 cloves garlic, halved ¼ teaspoon crushed red pepper 1 lemon Directions 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. Rate it Print Nutrition Facts (per serving) 281 Calories 12g Fat 8g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 281 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 82mg 27% Sodium 376mg 16% Total Carbohydrate 8g 3% Total Sugars 2g Protein 35g Vitamin C 33.7mg 169% Calcium 70.7mg 5% Iron 2.5mg 14% Potassium 552mg 12% Folate, total 52.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.