Grilled Chicken Breasts with Salsa Verde and White Beans

Name: Grilled Chicken Breasts with Salsa Verde and White Beans
Yield: Makes 4 Servings
Ingredients: Skinless, boneless chicken breast halves, 4 (5–6 oz/155–185 g each); Salsa Verde; 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

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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.

Ingredients

Salsa Verde
Skinless, boneless chicken breast halves, 4 (5–6 oz/155–185

Dinner
Spicy
Gluten-free

Method

Prepare a grill for direct-heat cooking over high heat. Set aside ¼ cup (2 fl oz/60 ml)