Grilled Lemon Rosemary Chicken With Green Beans

Name: Grilled Lemon Rosemary Chicken With Green Beans
Ingredients: 8 pounds chicken breasts boneless & skinless; 1 lemon juice large, and zest of; 2 rosemary sprigs large, leaves removed from the stem; 1 large garlic clove crushed; 1 1/2 teaspoons salt; 1 teaspoon ground black pepper; lemon cut into 8 slices; cooking spray; 3/4 teaspoon salt

9 ingredients

3 steps

Ingredients

8 pounds chicken breasts boneless & skinless
1 lemon juice large, and zest of
2 rosemary sprigs large, leaves removed from the stem
1 large garlic clove crushed
1 1/2 teaspoons salt
1 teaspoon ground black pepper
lemon cut into 8 slices
cooking spray
3/4 teaspoon salt

Directions

1

Cut each chicken breast in half to make 8 thinner chicken cutlets. Add to a medium bowl along with lemon juice+zest, rosemary, garlic, salt, pepper and mix to combine. Cover with plastic and refrigerate for at least 1 hour or up to 8 hours. In the meanwhile, combine all ingredients for Green Beans in a large bowl and toss to combine.
2

Preheat the grill on low and spray with cooking spray, as well as the grilling vegetable basket. Lay chicken and lemon slices in a single layer on the grill and discard the marinade. Grill for 5 - 6 minutes, flip the chicken and place a lemon slice grilled side up on top of the grilled side of the chicken breast. Cook for another 5 - 6 minutes.* You can make green beans at the same time as chicken, if you have room on the grill. Just add green beans to a vegetable basket and grill for 5 - 6 minutes, stirring often. I kept the lid of the BBQ down except when I needed to stir and flip the food.
3

Remove chicken and green beans from the grill and transfer to a serving platter. Serve hot, with quinoa or brown rice on a side, if desired.