Grilled Chicken with Green Beans
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 20 G., saturated fats G., proteins 46 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 420, total fat 20 G., saturated fats G., proteins 46 G., carbohydrates 15 G., fiber G., cholesterol mg, sodium mg, sugar G.
Grilling chicken and vegetables simultaneously creates a complete, delicious meal in just half an hour. Divide the grill into two zones: one for chicken and one for vegetables, using a foil tray. Rub the chicken with traditional Mediterranean spices and quickly grill it. This will ensure the meat is not only flavorful and aromatic, but also juicy on the inside. Grill green beans with cherry tomatoes in a foil tray. Top the cooked vegetables and chicken with Greek feta cheese and enjoy a delicious Greek-inspired dish that took you very little time and effort.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (200–250 g each)
- 1 tbsp garlic powder
- 1 tbsp. l. dried oregano
- 550 g green beans, trimmed
- 2 cups cherry tomatoes
- 3 cloves garlic, crushed
- 2 tbsp olive oil, plus extra for greasing the grill
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh dill
- 0.5 cup crumbled feta cheese (60 – 100 g)
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Recipes with similar ingredients: chicken breasts, green beans, cherry tomatoes, feta cheese, wine vinegar, garlic powder, oregano, dill
Cooking the dish according to the recipe:
- Cover one side of the grill with a large sheet of foil. Fold the edges of the foil over the grill to create a rimmed tray and set aside for the vegetables. Preheat the grill to medium heat.
- Rub the chicken with garlic powder and oregano, and season generously with salt and pepper. In a large bowl, combine the green beans, tomatoes, garlic, and olive oil. Add 0.5 teaspoon of salt and a pinch of black pepper.
- Brush the grill grate with olive oil. Place the chicken on the grate and cook, turning halfway through, until cooked through and charred, about 15 minutes. Then transfer the chicken to a plate.
- Meanwhile, place the vegetable mixture on a foil-lined baking sheet and cook, stirring occasionally, until tender and lightly charred in spots, 10-12 minutes. Place the vegetables in a bowl, add the vinegar and dill. Season with salt and pepper, and toss to combine.
- Divide the chicken and vegetables among plates. Sprinkle the vegetables with cheese. Drizzle with olive oil.
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