Grilled Chicken Breasts with Salsa Verde and White Beans

Cook, Mains, Recipes, Weeknight Dinner

Grilled Chicken Breasts with Salsa Verde and White Beans

Salsa verde is a fresh, all-purpose sauce you can enjoy with poultry, seafood and pasta. Here, it tops grilled chicken breasts for a simple summer dish; make a double batch to have extra to use another day.

 

Grilled Chicken Breasts with Salsa Verde and White Beans

 

For the salsa verde:

1/2 cup (4 fl. oz./125 ml.) extra-virgin olive oil

1/3 cup (1/2 oz./15 g.) 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

 

4 skinless, boneless chicken breast halves (5-6 oz./155-185 g.) each

Kosher salt and freshly ground pepper

2 cans (15 oz./470 g.) white beans, rinsed and well drained

1 pint (12 oz./375 g.) cherry tomatoes, halved, or 1 large heirloom tomato, diced

 

To make the salsa verde, in a small bowl, combine the oil, parsley, green onions, lemon zest and juice. Season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. Makes

 

Prepare a grill for direct-heat cooking over high heat. Set aside 1/4 cup (2 fl. oz./60 ml.) of the salsa verde for serving.

 

Place the chicken on a plate. Transfer 2 tablespoons of the salsa verde to a small bowl and brush on both sides of the chicken. Sprinkle lightly with salt and pepper. In a medium bowl, combine the drained beans and tomatoes. Add enough salsa verde to coat. Season to taste with salt and pepper.

 

Place the chicken on the grill, cover, and cook until springy to the touch and cooked through, about 5 minutes on each side. Divide the chicken among 4 warmed plates, and spoon the reserved salsa verde over the top. Spoon the beans alongside and serve right away. Serves 4.

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free.

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