Chimichurri Chicken

4  servings		skinless, boneless chicken breast halves
3  tablespoons		vegetable oil
1/2  teaspoon		salt
1/4  teaspoon		black pepper
12  ounces		fresh young green beans
1  tablespoon		water
3/4  cup		packed fresh Italian parsley
1  tablespoon		cider vinegar
2		cloves garlic,s halved
1/4  teaspoon		crushed red pepper
1		lemon

Tip: For nutritional information on all the ingredients in Chimichurri Chicken just click on each ingredient name. Then adjust the serving size for any Chimichurri Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.) Brushed both sides of each chicken breast half with 1 tablespoon of the oil; sprinkle chicken 1/4 teaspoon of the salt and the black pepper.
2.) For a charcoal grill, grill chicken on rack of an uncovered grilled directly over medium coals for 12 to 15 minutes or until no longer pink (170F), turning once halfway through grilling. (For a gas grill, preheat grill. reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)
3.) Meanwhile, place beans in a grill basket. Grill beans on rack of an uncovered grill directly over medium coals for 8 minutes or until tender-crisp.
4.) For sauce, in a small food processor or blender combine the remaining 1/4 teaspoon salt, the parsley, vinegar, garlic,and crushed red pepper. Cover and process until smooth.
5.) Finely shred peel from lemon. Serve chicken and beans topped with sauce and lemon peel. squeeze lemon juice over all.