INGREDIENTS

4 skinless, boneless chicken breast halves

3 tablespoons extra virgin olive oil

12 ounces fresh young green beans

1 tablespoons extra virgin olive oil 

3/4 cup packed Italian parsley

1 tablespoon cider vinegar

2 cloves garlic, halved

1/4 teaspoon crushed red pepper

1 lemon, peel and juice

DIRECTIONS

1. Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper. On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
2. Lightly sauté green beans in a skillet with extra virgin olive oil. 
3. For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.
4. Enjoy!