Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Chicken with Butter Bean Salad
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 607
- Total Fat
- 31 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 110 milligrams
- Sodium
- 1056 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 11 grams
- Sugar
- 5 grams
- Protein
- 52 grams
This chicken paillard, accompanied by a vinegary butter bean salad and juicy grilled tomatoes, is full of fresh Mediterranean flavors. It's an easy summer meal you’ll want to cook on repeat. The boneless chicken breasts are pounded lightly on the thicker end only, so they cook quickly and evenly and stay juicy throughout. To make things even easier, you can assemble the bean salad ahead of time and focus on grilling when you’re ready to eat. The salad will get more flavorful as it sits.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 607
- Total Fat
- 31 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 110 milligrams
- Sodium
- 1056 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 11 grams
- Sugar
- 5 grams
- Protein
- 52 grams
Ingredients
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Directions
- Using the flat side of a meat mallet, gently pound the thick ends of the chicken breasts to a 1/2-inch thickness. Season with salt and pepper on both sides, then combine in a large bowl with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, the garlic and oregano; toss to coat. Let marinate at room temperature, 20 minutes.
- Meanwhile, preheat a grill to medium-high and oil the grates. Combine the butter beans, fennel and fronds, red onion and olives in another large bowl. Add the remaining 1/4 cup olive oil and 3 tablespoons red wine vinegar, 1/2 teaspoon salt and a generous grinding of pepper; stir to combine and let sit until ready to serve. Sprinkle the cut sides of the tomatoes with salt, pepper and oregano and drizzle with olive oil.
- Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Grill the tomatoes cut-side down until well marked, 2 to 3 minutes, then flip and grill on the other side until the juices start to bubble up, 2 to 3 more minutes.
- Season the bean salad with more salt and pepper. Divide the chicken, tomatoes and bean salad among plates. Drizzle with more olive oil.
