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Chimichurri Chicken
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2 | skinless, boneless chicken breasts |
1 1/2 | olive oil |
1/4 tsp. | salt |
Fresh green beans, trimmed | |
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 the oil, sprinkle with salt & pepper. Grill or bake until well-done, turning once. Meanwhile, place green beans in microwave-safe dish with water. Cover & microwave 3 minutes. Drain.
For sauce, combine 1 Tbsp. Oil, salt, garlic, parsley, vinegar & red pepper in blender. Cover & blend until smooth. Remove zest from the lemon.
Serve chicken topped with sauce & green beans. Sprinkle with lemon zest & lemon juice.
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