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Categories:Viewed: 18 - Published at: 2 years ago
Ingredients
- 4 boneless skinless chicken breast halves
- 3 tablespoons cooking oil
- 12 ounces fresh young green beans
- 3/4 cup packed Italian parsley
- 1 tablespoon cider vinegar
- 2 garlic cloves, halved
- 1/4 teaspoon crushed red pepper flakes
- 1 lemon (peel and juice)
Method
- Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
- Grill chicken on rack directly over medium heat for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
- Place beans in microwave-safe 1-1/2-quart dish.
- Add 1 tablespoon water.
- Cover with vented plastic wrap.
- Cook on high 3 minutes; drain.
- For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper.
- Process until nearly smooth.
- Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.
