Grilled Chicken Breasts With Salsa Verde And White Beans
This scrumptious chicken dish is brought to life with a vibrant salsa verde that packs a punch of refreshing flavors. Grilled to perfection, the tender chicken breasts pair harmoniously with the zesty white bean and tomato salad, making it a satisfying and wholesome meal for any day of the week.
— Constant Cookbook
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/3 cup minced fresh flat-leaf parsley
- 3 green onions, thinly sliced
- 1 1/2 tsp. grated lemon zest
- 1 1/2 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves, each 5 to 6 oz.
- Kosher salt and freshly ground pepper, to taste
- 2 cans (each 15 oz.) white beans, drained and rinsed
- 1 pint cherry tomatoes, halved, or 1 large heirloom tomato,
- diced
Instructions
- To make the salsa verde, in a small bowl, combine the olive oil, parsley, green onions, lemon zest and lemon juice. Season with salt and pepper. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
- Prepare a hot fire in a grill. Set aside 1/4 cup of the salsa verde for serving.
- Place the chicken on a plate. Transfer 2 Tbs. of the salsa verde to a small bowl and brush on both sides of the chicken. Season lightly with salt and pepper. In a bowl, combine the white beans and tomatoes. Add enough salsa verde to coat and season with salt and pepper.
- Place the chicken on the grill. Cover the grill and cook, turning the chicken over once, until springy to the touch and cooked through, about 5 minutes per side.
- Divide the chicken among 4 warmed plates and spoon the reserved salsa verde over the top. Spoon the beans alongside and serve immediately. Serves 4.
- <b>Variation: </b>Serve this white bean and tomato side dish with fish, beef or lamb, or wrap it in corn tortillas for easy vegetarian tacos.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
Yield
Serves 4.
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