Grilled Chicken Breasts with Salsa Verde and White Beans


Salsa verde is a fresh, all-purpose gluten-free sauce we enjoy on poultry, seafood, and pasta. I like to make a double batch to have extra to use another day. If you don’t have a grill, the chicken is also delicious sautéed.


  • Salsa Verde
  • Skinless, boneless chicken breast halves, 4 (5–6 oz/155–185 g each)
  • Kosher salt and freshly ground pepper
  • White beans, 2 cans (15 oz/470 g each), rinsed and well drained
  • Cherry tomatoes, 1 pint (12 oz/375 g) halved, or 1 large heirloom tomato, diced


  1. Prepare a grill for direct-heat cooking over high heat. Set aside ¼ cup (2 fl oz/60 ml) of the Salsa Verde for serving.
  2. Place the chicken on a plate. Transfer 2 tablespoons of the salsa verde to a small bowl and brush on both sides of the chicken. Sprinkle lightly with salt and pepper. In a medium bowl, combine the drained beans and tomatoes. Add enough salsa verde to coat. Season to taste with salt and pepper.
  3. Place the chicken on the grill, cover, and cook until springy to the touch and cooked through, about 5 minutes on each side. Divide the chicken among 4 warmed plates, and spoon the reserved salsa verde over the top. Spoon the beans alongside and serve right away.