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Chimichurri Chicken
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| 2 | boneless, skinless chicken breasts |
| 1 1/2 Tbsp. | Olive oil |
| 1/4 tsp. | salt |
| 1/8 tsp. | Black pepper |
| Fresh green beans | |
| 1 Tbsp. | Water |
| 1/3 cup | fresh Italian parsley |
| 1 1/2 tsp. | Cider vinegar |
| 1 clove | garlic, chopped |
| 1/8 tsp. | Crushed red pepper |
1/2 of a lemon
Brush chicken with oil & sprinkle with salt & pepper. Grill or bake until well-done, turning once. Meanwhile, place green beans in microwave-safe dish & add water. Cover & microwave for 3 minutes. Drain.
For sauce, combine 1 Tbsp. Oil, salt, garlic, parsley, & crushed red pepper in blender. Cover & blend until smooth. Remove zest from lemon.
Serve chicken topped with sauce and green beans & sprinkle with lemon zest. Squeeze lemon juice over the top.
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