Grilled Chicken with Green Beans and Potatoes

Name: Grilled Chicken with Green Beans and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Dijon Mustard; 1/2 cups Extra Virgin Olive Oil; 1/2 cups Fresh Cilantro, Chopped; 2 whole Jalapeno Peppers, Chopped; 3 cloves Garlic, Chopped; 1 Tablespoon Hard Cider (or Apple Cider Vinegar); 1 teaspoon Coarse Salt; 1 teaspoon Freshly Ground Pepper; 2 whole Boneless, Skinless Chicken Breasts; 5 whole Small Purple Potatoes; 1/2 pounds Green Beans; 1/4 cups Sun-Dried Tomatoes, Chopped; 1/4 cups Fresh Cilantro, Chopped; 1 pinch Coarse Salt And Freshly Ground Pepper

Servings: persons

1 Tablespoon Dijon Mustard
1/2 cups Extra Virgin Olive Oil
1/2 cups Fresh Cilantro, Chopped
2 whole Jalapeno Peppers, Chopped
3 cloves Garlic, Chopped
1 Tablespoon Hard Cider (or Apple Cider Vinegar)
1 teaspoon Coarse Salt
1 teaspoon Freshly Ground Pepper
2 whole Boneless, Skinless Chicken Breasts
5 whole Small Purple Potatoes
1/2 pounds Green Beans
1/4 cups Sun-Dried Tomatoes, Chopped
1/4 cups Fresh Cilantro, Chopped
1 pinch Coarse Salt And Freshly Ground Pepper

1
In a small food processor, blitz all of the marinade ingredients together and pour it into a sealable plastic bag.
2
Add the chicken breasts to the bag, seal the bag and stick it in the fridge for an hour or so.
3
Flip at the 30 minute mark.
4
Bring a pot of salted water to a boil.
5
Add the potatoes and boil 10 minutes.
6
You just want to parboil them.
7
Theyll finish on the grill.
8
Heat the grill to a medium-high.
9
Skewer the potatoes onto metal skewers and arrange them on the grill.
10
Sprinkle with a little salt.
11
Layer the chicken breasts on the grill as well.
12
Toss the green beans in a grill basket, sprinkle with salt and pepper and place on the grill.
13
Grill the potatoes until you see nice grill marks on all sides, about 10 more minutes.
14
While grilling the chicken, baste with the marinade (stop basting a couple minutes before you remove it from the grill since the marinade was used on the raw chicken).
15
Grill until chicken is done, 10 to 15 minutes.
16
Remove it from the grill and let it rest 10 minutes.
17
If you want, baste the beans a little with the marinade.
18
Dont be afraid, the heat kills the bacteria.
19
Grill the beans until they reach your desired level of doneness.
20
Chop chicken (or not!)
21
and serve with potatoes and beans.
22
Sprinkle with sun-dried tomatoes and more cilantro for garnish!

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Dijon Mustard, 1/2 cups Extra Virgin Olive Oil, 1/2 cups Fresh Cilantro, Chopped, 2 whole Jalapeno Peppers, Chopped, and more.

Yes, Grilled Chicken with Green Beans and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!