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The Ultimate Greek Grilled Chicken with Green Beans (An All-on-the-Grill Meal!)

A hand crumbling feta cheese over the grilled green beans and tomatoes

A healthy and complete Greek-inspired meal cooked entirely on the grill. Chicken breasts are seasoned with garlic powder and oregano and grilled until cooked through. On the other side of the grill, a medley of fresh green beans, cherry tomatoes, and smashed garlic is cooked on a homemade foil tray until tender and charred. The finished vegetables are tossed with red wine vinegar and fresh dill, and served alongside the chicken, all topped with crumbled feta cheese.

Ingredients

Scale
  • 4 skinless, boneless chicken breasts (6 to 8 ounces each)
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds green beans, trimmed
  • 1 pint cherry tomatoes
  • 3 cloves garlic, smashed
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • 2 tablespoons red wine vinegar
  • 1/4 cup chopped fresh dill
  • 1/2 cup crumbled feta cheese (2 to 3 ounces)

Instructions

  1. Create a rimmed tray on one side of a grill by covering it with a large sheet of foil and folding up the edges. Preheat the grill to medium-high heat.
  2. Rub the chicken breasts all over with the garlic powder and oregano. Season them generously with salt and pepper.
  3. In a large bowl, toss the green beans, cherry tomatoes, and smashed garlic cloves with 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and a few grinds of pepper.
  4. Brush the grill grates on the side without the foil tray with olive oil.
  5. Place the seasoned chicken directly on the oiled grates. Spread the vegetable mixture evenly on the foil tray.
  6. Grill the chicken for about 15 minutes, turning halfway through, until it is marked and cooked through.
  7. At the same time, grill the vegetables on the foil tray for 10 to 12 minutes, stirring occasionally, until they are tender and charred in spots.
  8. Remove the chicken to a plate to rest. Transfer the cooked vegetables to a bowl.
  9. Add the red wine vinegar and chopped dill to the vegetables and toss to combine. Season with additional salt and pepper to taste.
  10. To serve, divide the chicken and the green bean and tomato mixture among plates.
  11. Top the vegetables with the crumbled feta cheese and drizzle with more olive oil.

Notes

  • This recipe cleverly uses a large piece of foil to create a tray for cooking the vegetables directly on the grill, making for easy cleanup.
  • Both the chicken and vegetables are cooked at the same time on the grill for an efficient cooking process.
  • Brushing the grill grates with oil is an important step to prevent the chicken from sticking.

Nutrition

Find it online: https://cookupjoy.com/greek-grilled-chicken/