Grilled Chicken Breasts with Salsa Verde and White Beans
Ingredients
- 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
Instructions
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