Categories: Meals
Ingredients
- 4 chicken breasts
- 1 tbsp. garlic powder
- 1 tbsp. dried oregano
- Kosher salt and black pepper
- 1 1/4 lbs. green beans, trimmed
- 1 pint cherry tomatoes
- 3 garlic cloves, smashed
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1/2 cup chopped fresh dill
- 1/2 cup crumbled feta cheese
Directions
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Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic, and olive oil in a large bowl; season with 1/2 tsp salt and black pepper.
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Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10-12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
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Divide the chicken and veggies among plates. Top the vegetables with the cheese. Drizzle with more olive oil.