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Grilled Chicken with Green Beans and Buttermilk Dressing (Food Network Kitchens) Recipe

Grilled Chicken with Green Beans and Buttermilk Dressing (Food Network Kitchens) Recipe

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Grilled Chicken with Green Beans and Buttermilk Dressing (Food Network Kitchens)

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Ingredients:

Serving

1/2 cup buttermilk
1/4 cup low-fat mayonnaise
2 tbsp chopped chives
2 tbsp chopped parsley
1 small clove garlic, finely chopped
finely grated zest and juice of 1/2 lemon (about 1 tsp zest and 1 tbsp juice)
kosher salt and freshly ground black pepper
8 oz green beans, trimmed
1 tbsp extra-virgin olive oil, for plus more for brushing
kosher salt and freshly ground black pepper
2 small red onions, cut into thick rings
4 boneless skinless chicken breast halves (about 2 lb), butterflied and separated to make 8 thin cutlets
2 lemons, 1 halved and 1 quartered

Directions:

For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside.
For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve.
Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done.
Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char.
To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges.
Cook's Notes: If cooking on an outdoor grill, the grilling can all be done at once, starting with the green beans, and then adding the onion after about 8 minutes and the chicken after 12. If cooking on a double-burner grill pan, grill the vegetables first and once they are done, grill the chicken all at once.
For an even quicker meal, you can purchase 8 chicken cutlets (about 2 pounds), instead of boneless skinless chicken breasts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	362.09 Kcal (1516 kJ)
Calories from fat	127.1 Kcal
		% Daily Value*
Total Fat	14.12g	22%
Cholesterol	140.51mg	47%
Sodium	786.65mg	33%
Potassium	910.95mg	19%
Total Carbs	13.92g	5%
Sugars	6.12g	24%
Dietary Fiber	3.39g	14%
Protein	48.19g	96%
Vitamin C	28.3mg	47%
Iron	1mg	6%
Calcium	86.2mg	9%

Amount Per 100 g
Calories	90.54 Kcal (379 kJ)
Calories from fat	31.78 Kcal
		% Daily Value*
Total Fat	3.53g	22%
Cholesterol	35.13mg	47%
Sodium	196.7mg	33%
Potassium	227.78mg	19%
Total Carbs	3.48g	5%
Sugars	1.53g	24%
Dietary Fiber	0.85g	14%
Protein	12.05g	96%
Vitamin C	7.1mg	47%
Iron	0.3mg	6%
Calcium	21.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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