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

1. 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.

2. 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.

3. Divide the chicken and veggies among plates. Top the vegetables with the cheese. Drizzle with more olive oil.

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