Grilled Chicken, Green Beans and Heirloom Tomatoes
I like this when I want a complete, simple, and casual meal for four. Serve with a tossed salad and crusty bread if you want to go "all out"!
1/2 cup snipped cilantro (or parsley, or carrot tops)
1 clove garlic, minced
2 Tbsp. lime juice
1/2 teaspoon honey
1 Tbsp. + 3 tsp. olive oil, divided
4 skinless, boneless chicken breasts
Salt and pepper
1 lb. green beans
2 medium slicer or heirloom tomatoes, quartered
Heat grill to medium-high. In a small bowl, combine the cilantro, garlic, lime juice, honey, and 1 Tbsp. oil to make a vinaigrette. Set aside.
Rub the chicken with the 1 tsp. olive oil and season with salt and pepper.
Grill until cooked through, about 5 to 6 minutes per side.
Meanwhile, in a large bowl, gently toss the green beans and tomatoes with the remaining 2 tsp. olive oil, and salt and pepper to your taste.
Grill the beans and tomatoes until tender and slightly charred, about 3 to 5 minutes- turn/toss the beans often, and turn the tomatoes once.
Serve the chicken and vegetables drizzled with the vinaigrette.
Note: if you have time, you could make a second portion of the vinaigrette, and marinate the chicken in it.
Recipe created or adapted by Liz Talley, Urban Graze
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