Classic Grilled Chicken with Green Beans

If you ask me, grilled chicken dinners are one of the best weeknight solutions.

This simple Greek-inspired meal brings together juicy chicken breasts with a fresh green bean salad that’s full of flavor. Garlic, oregano, and lemon give the chicken that classic Mediterranean taste we all love.

The green beans get tossed with cherry tomatoes, garlic, and tangy red wine vinegar for a side that’s anything but boring. Crumbled feta, fresh dill, and a hint of red pepper flakes pull everything together.

It’s an easy dish that feels special enough for company but simple enough for a Tuesday night.

What Kind of Chicken Should I Use?

For this recipe, you’ll want boneless, skinless chicken breasts that are about 6 to 8 ounces each. If your chicken breasts are on the larger side (some can be up to a pound!), you can either pound them to an even thickness or slice them in half horizontally so they cook evenly on the grill. Fresh or frozen chicken works just fine here, but if you’re using frozen, make sure to thaw it completely in the refrigerator before cooking. One tip: try to choose chicken breasts that are similar in size so they all finish cooking at the same time, which makes timing your meal a whole lot easier.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Chicken breasts: Chicken thighs work great here too and stay juicier on the grill. You can also use pork chops or even firm fish like salmon – just adjust your cooking time accordingly.
• Green beans: Asparagus, snap peas, or broccoli florets are all good alternatives. They’ll cook at about the same rate, so no need to change your timing.
• Fresh dill: If you don’t have dill on hand, fresh parsley or basil will give you a different but equally tasty result. In a pinch, use 1 tablespoon of dried dill instead.
• Feta cheese: Goat cheese or shaved parmesan make good substitutes. You could also use crumbled blue cheese if you like a stronger flavor.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even fresh lemon juice will provide that tangy kick you’re looking for.
• Cherry tomatoes: Regular tomatoes cut into wedges work fine, or you can skip them altogether if tomatoes aren’t your thing.

Watch Out for These Mistakes While Grilling

The biggest mistake with grilled chicken breasts is not pounding them to an even thickness before cooking, which leads to thin parts drying out while thick parts stay undercooked – aim for about 3/4 inch throughout for consistent results.

Another common error is flipping the chicken too many times or moving it around constantly, when you should really only flip it once to get those nice grill marks and prevent it from sticking.

Don’t skip oiling your grill grates right before cooking, as this simple step prevents the chicken from tearing when you try to flip it, and make sure to let the chicken rest for 5 minutes after grilling so the juices redistribute instead of running all over your plate.

For the green beans, watch that they don’t char too quickly on the foil – if your grill runs hot, move them to a cooler spot or add a splash of water to the foil packet to create some steam.

What to Serve With Grilled Chicken with Green Beans?

Since this dish already has green beans and tomatoes built in, I like to add a starchy side to round out the meal. Roasted potatoes or a simple rice pilaf work really well to soak up all those garlicky juices from the chicken and vegetables. If you want to lean into the Mediterranean flavors from the feta and dill, try serving it with warm pita bread or a Greek-style orzo salad on the side. A light cucumber and yogurt sauce also makes a great addition if you want something cool and refreshing to balance the grilled chicken.

Storage Instructions

Store: Keep your grilled chicken and green beans in separate airtight containers in the fridge for up to 4 days. The chicken stays juicier when stored separately, and the green beans won’t get too soggy from the tomatoes and feta.

Freeze: The chicken freezes great on its own for up to 3 months in a freezer-safe container or bag. I don’t recommend freezing the green bean salad though, since the tomatoes and feta don’t hold up well in the freezer.

Reheat: Warm up the chicken in the microwave for about 2 minutes or in a skillet over medium heat until heated through. The green beans are actually delicious served cold or at room temperature, so no need to reheat those!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 110-130 g
• Fat: 35-45 g
• Carbohydrates: 35-45 g

Ingredients

For the chicken:

• 2 lb chicken breasts (Perdue Harvestland preferred)
• 1.5 tbsp garlic powder
• 4 tsp McCormick Mediterranean Oregano
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper

For the vegetables:

• 1.25 lb green beans (trimmed and snapped into 2-inch pieces)
• 1 cup cherry tomatoes (halved lengthwise)
• 4 cloves garlic, smashed
• 3 tbsp Bertolli Extra Virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 cup fresh dill, chopped
• 1/2 tsp red pepper flakes

For the garnish:

• 4 oz President Crumbled Feta
• 1 tsp fresh lemon zest
• Extra-virgin olive oil for drizzling

Step 1: Prepare Mise en Place and Season the Chicken

• 2 lb chicken breasts
• 1.5 tbsp garlic powder
• 4 tsp McCormick Mediterranean Oregano
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper

Trim the chicken breasts of any excess fat and pat them dry with paper towels—this helps them brown better on the grill.

In a small bowl, combine the garlic powder, Mediterranean oregano, kosher salt, and black pepper.

Generously coat both sides of the chicken breasts with this seasoning mixture, pressing gently so it adheres.

Set the seasoned chicken aside at room temperature while you prepare the vegetables.

I like to season the chicken at least 10 minutes before grilling so the flavors start to penetrate the meat.

Step 2: Prepare the Green Bean and Tomato Mixture

• 1.25 lb green beans
• 1 cup cherry tomatoes
• 4 cloves garlic, smashed
• 3 tbsp Bertolli Extra Virgin olive oil
• Kosher salt and black pepper to taste

While the chicken seasons, trim the green beans and snap them into 2-inch pieces.

Halve the cherry tomatoes lengthwise and smash the garlic cloves with the side of your knife.

In a large bowl, combine the prepared green beans, tomatoes, and smashed garlic.

Drizzle with the Bertolli Extra Virgin olive oil and toss to coat evenly.

Season with a pinch of kosher salt and freshly ground black pepper, then set aside.

This vegetable mixture is ready to grill whenever you need it.

Step 3: Set Up and Preheat the Grill

• Extra-virgin olive oil for the grates

Line half of your grill grates with aluminum foil to create an indirect heat zone—this will be perfect for the vegetables so they don’t char too quickly.

Heat the grill to medium-high (about 400°F).

Once the grill reaches temperature, oil the bare grill grates where you’ll place the chicken using a folded paper towel dipped in oil or a grill brush.

The foil-covered side will hold the vegetables and won’t need oiling.

Step 4: Grill the Chicken and Vegetables in Parallel

• Seasoned chicken breasts from Step 1
• Green bean and tomato mixture from Step 2

Place the seasoned chicken breasts on the oiled grill grates and cook for 7-8 minutes without moving them—this creates a nice golden crust.

While the chicken cooks, spread the green bean and tomato mixture from Step 2 on the foil-lined side of the grill.

Flip the chicken and cook for another 7-8 minutes until the internal temperature reaches 165°F.

The vegetables should finish around the same time, becoming tender with light charring on the tomatoes.

I find that the vegetables and chicken finish at almost exactly the same time if you start them together, which makes plating much easier.

Step 5: Finish the Vegetables with Fresh Herbs and Vinegar

• Grilled vegetables from Step 4
• 2 tbsp red wine vinegar
• 1/4 cup fresh dill, chopped
• 1/2 tsp red pepper flakes

Transfer the grilled vegetables from Step 4 to a clean bowl.

While they’re still warm, drizzle with red wine vinegar and toss gently to combine.

Add the chopped fresh dill and red pepper flakes, stirring to distribute the seasonings evenly.

Taste and adjust seasoning with salt and pepper if needed.

The warm vegetables will absorb the vinegar beautifully, creating a bright, Mediterranean flavor.

Step 6: Plate and Garnish

• Grilled chicken from Step 4
• Finished vegetables from Step 5
• 4 oz President Crumbled Feta
• 1 tsp fresh lemon zest
• Extra-virgin olive oil for drizzling

Divide the grilled chicken breasts among serving plates.

Arrange the dressed vegetables from Step 5 alongside the chicken.

Crumble the feta cheese over the top of each plate, then drizzle everything with extra-virgin olive oil.

Finish with a light sprinkle of fresh lemon zest for brightness.

Serve immediately while everything is still warm.

Classic Grilled Chicken with Green Beans

Delicious Classic Grilled Chicken with Green Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 925 kcal

Ingredients

  

For the chicken

• 2 lb chicken breasts (Perdue Harvestland preferred)
• 1.5 tbsp garlic powder
• 4 tsp McCormick Mediterranean Oregano
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper

For the vegetables

• 1.25 lb green beans (trimmed and snapped into 2-inch pieces)
• 1 cup cherry tomatoes (halved lengthwise)
• 4 cloves garlic, smashed
• 3 tbsp Bertolli Extra Virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 cup fresh dill, chopped
• 1/2 tsp red pepper flakes

For the garnish

• 4 oz President Crumbled Feta
• 1 tsp fresh lemon zest
• Extra-virgin olive oil for drizzling

Instructions

 

• Trim the chicken breasts of any excess fat and pat them dry with paper towels—this helps them brown better on the grill. In a small bowl, combine the garlic powder, Mediterranean oregano, kosher salt, and black pepper. Generously coat both sides of the chicken breasts with this seasoning mixture, pressing gently so it adheres. Set the seasoned chicken aside at room temperature while you prepare the vegetables. I like to season the chicken at least 10 minutes before grilling so the flavors start to penetrate the meat.
• While the chicken seasons, trim the green beans and snap them into 2-inch pieces. Halve the cherry tomatoes lengthwise and smash the garlic cloves with the side of your knife. In a large bowl, combine the prepared green beans, tomatoes, and smashed garlic. Drizzle with the Bertolli Extra Virgin olive oil and toss to coat evenly. Season with a pinch of kosher salt and freshly ground black pepper, then set aside. This vegetable mixture is ready to grill whenever you need it.
• Line half of your grill grates with aluminum foil to create an indirect heat zone—this will be perfect for the vegetables so they don't char too quickly. Heat the grill to medium-high (about 400°F). Once the grill reaches temperature, oil the bare grill grates where you'll place the chicken using a folded paper towel dipped in oil or a grill brush. The foil-covered side will hold the vegetables and won't need oiling.
• Place the seasoned chicken breasts on the oiled grill grates and cook for 7-8 minutes without moving them—this creates a nice golden crust. While the chicken cooks, spread the green bean and tomato mixture from Step 2 on the foil-lined side of the grill. Flip the chicken and cook for another 7-8 minutes until the internal temperature reaches 165°F. The vegetables should finish around the same time, becoming tender with light charring on the tomatoes. I find that the vegetables and chicken finish at almost exactly the same time if you start them together, which makes plating much easier.
• Transfer the grilled vegetables from Step 4 to a clean bowl. While they're still warm, drizzle with red wine vinegar and toss gently to combine. Add the chopped fresh dill and red pepper flakes, stirring to distribute the seasonings evenly. Taste and adjust seasoning with salt and pepper if needed. The warm vegetables will absorb the vinegar beautifully, creating a bright, Mediterranean flavor.
• Divide the grilled chicken breasts among serving plates. Arrange the dressed vegetables from Step 5 alongside the chicken. Crumble the feta cheese over the top of each plate, then drizzle everything with extra-virgin olive oil. Finish with a light sprinkle of fresh lemon zest for brightness. Serve immediately while everything is still warm.