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1
For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl.
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2
Season with salt and pepper and set aside.
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3
For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat.
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4
Make a double thickness of aluminum foil about 18 inches square.
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5
Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil.
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6
Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top.
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7
Put the green bean package on the grill and grill until tender, about 18 minutes.
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8
Remove from the grill and let the beans steam in the package until ready to serve.
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9
Meanwhile, brush the onion rings with olive oil and season with salt and pepper.
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10
Grill on the other side of the grill until charred and tender, 8 to 10 minutes.
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11
Remove to a bowl when done.
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12
Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over.
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13
Grill the chicken, turning once, until cooked through, about 3 minutes per side.
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14
During the last 2 minutes, add the lemon quarters to the grill just to char.
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15
To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing.
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16
Mound the vegetables on plates or a platter and top with the chicken.
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17
Drizzle with the remaining dressing and garnish with the grilled lemon wedges.
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18
Cook's Notes: If cooking on an outdoor grill, the grilling can all be done at once, starting with the green beans, and then adding the onion after about 8 minutes and the chicken after 12.
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19
If cooking on a double-burner grill pan, grill the vegetables first and once they are done, grill the chicken all at once.
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20
For an even quicker meal, you can purchase 8 chicken cutlets (about 2 pounds), instead of boneless skinless chicken breasts.
