Grilled Chicken with Green Beans and Chimichurri is quick, easy and healthy.
And it’ll have your taste buds popping!
Chimichurri is a South American condiment similar to salsa. And it adds a flavour punch to any grilled dish.
It’s easy to make. And you can get it ready ahead of time in under 10 minutes.
And when you’re ready to eat you can cook the chicken and beans in only 10-12 minutes.
Great when you’re short of time and looking for a meal packed with flavour.
Grilled Chicken with Green Beans and Chimichurri
- 560 g 4 Skinless, boneless chicken breasts
- 400 g trimmed green beans
- 110 ml extra virgin olive oil
- 20 ml red wine vinegar
- 10-15 g cup finely chopped flat parsley
- 1 finely sliced spring onion
- 3 cloves crushed garlic
- 1 red chilli deseeded and finely chopped
- 1/2 tsp dried herb de Provence
- 1/2 tsp salt (level)
- Ground black pepper to taste
- Mix the ingredients in a bowl and leave to stand. If you're keeping the chimichurri overnight don’t put it in the fridge (or the olive oil will set). Just leave it somewhere cool.
- Split the chicken breast in two horizontally. If you’re not comfortable doing this ask your butcher.
- Lightly brush with pomace olive oil or rapeseed oil. Don’t use extra virgin olive oil.
- Brush a cast iron grill or heavy frying pan with pomace olive or rapeseed oil and heat.
- Lightly season the chicken and place on the grill. The grill should be hot enough that the chicken sizzles on contact but not so hot the oil is smoking.
- The chicken will take about 5 minutes each side to cook. Check it’s cooked through by testing the firmness or cutting through the thickest part.
- Once the chicken’s on the grill it’s time to cook the beans
- Cook them in salted water until tender. Then drain.
- Arrange the beans and chicken on the plate and drizzle generously with the Chimichurri.
4 Top tips for cooking green vegetables and keeping them bright green and tasty:
- use a big pan with plenty of water
- make sure your water is boiling hard before you add the vegetables
- place a lid on the pan until the water reboils and then remove it for the rest of the cooking time
- Don’t overcook!!
Hi, I’m Ralph
I’m an Associate Registered Nutritionist with over 25 years’ experience as a professional chef.
My passion is helping individuals gain control of their diet to achieve food freedom and health in today’s broken nutrition environment.
I’m based in Edinburgh and provide 1-2-1 online nutrition coaching and support across the U.K.