Grilled Chicken Breasts with Salsa Verde and White Beans
Salsa verde is a fresh, all-purpose gluten-free sauce that’s delicious on poultry, seafood and pasta. Make a double batch to have extra to use another day. If you don’t have a grill, the chicken is also delicious sautéed in a covered fry pan over medium heat.
Ingredients
For the salsa verde:
- 1/2 cup extra-virgin olive oil
- 1/3 cup minced fresh flat-leaf parsley
- 3 green onions, thinly sliced
- 1 1/2 tsp. grated lemon zest
- 1 1/2 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves, each 5 to 6 oz.
- Kosher salt and freshly ground pepper, to taste
- 2 cans (each 15 oz.) white beans, drained and rinsed
- 1 pint cherry tomatoes, halved, or 1 large heirloom tomato, diced
Directions
To make the salsa verde, in a small bowl, combine the olive oil, parsley, green onions, lemon zest and lemon juice. Season with salt and pepper. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
Prepare a hot fire in a grill. Set aside 1/4 cup of the salsa verde for serving.
Place the chicken on a plate. Transfer 2 Tbs. of the salsa verde to a small bowl and brush on both sides of the chicken. Season lightly with salt and pepper. In a bowl, combine the white beans and tomatoes. Add enough salsa verde to coat and season with salt and pepper.
Place the chicken on the grill. Cover the grill and cook, turning the chicken over once, until springy to the touch and cooked through, about 5 minutes per side.
Divide the chicken among 4 warmed plates and spoon the reserved salsa verde over the top. Spoon the beans alongside and serve immediately. Serves 4.
Variation: Serve this white bean and tomato side dish with fish, beef or lamb, or wrap it in corn tortillas for easy vegetarian tacos.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).