• 4 skinless, boneless chicken breast halves 
• 3 tablespoons vegetable oil 
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 ounces fresh young green beans
• 1 tablespoon water
• ¾ cup packed fresh Italian parsley
• 1 tablespoon cider vinegar
• 2 cloves garlic, halved
• ¼ teaspoon crushed red pepper
• 1 lemon

• Step 1

Brush both sides of each chicken breast half with 1 tablespoon of the oil; sprinkle chicken with 1/4 teaspoon of the salt and the black pepper.

• Step 2

  For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.)

• Step 3

  Meanwhile, place beans in a 1-1/2-quart microwave-safe dish. Add the water. Cover dish with vented plastic wrap. Microwave on 100 percent power (high) for 3 minutes; drain.

• Step 4

  For sauce, in a small food processor or blender combine the remaining 2 tablespoons oil, the remaining 1/4 teaspoon salt, parsley, vinegar, garlic, and crushed red pepper. Cover and process until nearly smooth.

• Step 5

  Finely shred peel from the lemon. Serve chicken and beans topped with sauce and lemon peel. Squeeze lemon juice over all