Grilled Chicken with Green Beans

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins


Chicken and Green Beans:
8 chicken thighs, skinless and boneless
1pound green beans
1/2cup olive oil
1/3cup lemon juice
1 1/2cups cilantro leaves
1cup walnuts, toasted
3tablespoons walnut oil
1clove garlic
1/2teaspoon salt
1/4teaspoon black pepper


  1. In pot over boiling water, place green beans and cook about 5 minutes.  Drain beans; run under cold, running water
  2. Place olive oil, lemon juice and cilantro into the bowl of a food processor.  Whirl until cilantro is finely chopped.  Remove 1/2 cup of olive oil marinade; place in a large Ziploc plastic bag.  Set aside.
  3. Add walnuts, walnut oil, garlic, salt and pepper to other ingredients in the food processor.  Whirl until walnuts are finely chopped; set aside.  Place dressing in bowl; cover with plastic and refrigerate.
  4. Place chicken thighs in Ziploc bag with marinade; seal tightly and shake well.  Refrigerate for at least 30 minutes and up to 24 hours.
  5. Prepare coals for grill.  When coals are hot, place chicken on grill and cook, turning often, for about 20 minutes.  Just before serving, toss green beans with dressing.  Arrange the beans on a platter and set cooked chicken on top.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 780
  • Fat 67g
  • Saturated Fat 9g
  • Polyunsaturated Fat 23g
  • Monounsaturated Fat 31g
  • Cholesterol 100mg
  • Sodium 400mg
  • Potassium 710mg
  • Carbohydrate 13g
  • Fiber 5g
  • Sugars 5g
  • Protein 37g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 20%