Grilled Chicken with Green Beans and Chimichurri
Chimichurri transforms grilled chicken and green beans from wallflower to extrovert. Prepare the Chimichurri ahead of time or even the day before and the flavour will only improve. With the Chimichurri ready, you can cook flavour packed and healthy meal in minutes.
Ingredients
Chicken
- 560 g 4 Skinless, boneless chicken breasts
Green Beans
- 400 g trimmed green beans
Chimchurri
- 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
Instructions
The Chimichurri
- 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.
The chicken
- 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.
Green Beans
- Once the chicken’s on the grill it’s time to cook the beans
- Cook them in salted water until tender. Then drain.
To serve
- Arrange the beans and chicken on the plate and drizzle generously with the Chimichurri.
Notes
