Grilled Lemon Rosemary Chicken With Green Beans

1. 1

   Cut each chicken breast in half to make 8 thinner chicken cutlets. Add to a medium bowl along with lemon juice+zest, rosemary, garlic, salt, pepper and mix to combine. Cover with plastic and refrigerate for at least 1 hour or up to 8 hours. In the meanwhile, combine all ingredients for Green Beans in a large bowl and toss to combine.

2. 2

   Preheat the grill on low and spray with cooking spray, as well as the grilling vegetable basket. Lay chicken and lemon slices in a single layer on the grill and discard the marinade. Grill for 5 - 6 minutes, flip the chicken and place a lemon slice grilled side up on top of the grilled side of the chicken breast. Cook for another 5 - 6 minutes.* You can make green beans at the same time as chicken, if you have room on the grill. Just add green beans to a vegetable basket and grill for 5 - 6 minutes, stirring often. I kept the lid of the BBQ down except when I needed to stir and flip the food.

3. 3

   Remove chicken and green beans from the grill and transfer to a serving platter. Serve hot, with quinoa or brown rice on a side, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.