Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans — they provide a snappy crunch — and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal,
4 skinless, boneless chicken breast halves
3 Tbsp. cooking oil
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 Tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice
- 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.
- Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
- 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.
- Main Dishes, Poultry
- South American