Tuscan Lemon Herb Chicken with White Bean Salad

Ingredients

• 4 pieces boneless skinless chicken breasts, pounded to even thickness
• 1 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh rosemary, chopped
• 1 cup dry white wine
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 2 cans cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup red onion, finely chopped
• 1 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 1 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, lemon zest, chopped rosemary, salt, and black pepper.
2. 02
   Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours.
3. 03
   Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and allow any excess to drip off.
4. 04
   Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes.
5. 05
   While the chicken is grilling, prepare the white bean salad. In a large bowl, combine the cannellini beans, cherry tomatoes, red onion, and parsley.
6. 06
   In a small bowl, whisk together the red wine vinegar, olive oil, salt, and black pepper. Pour over the bean mixture and toss gently to combine.
7. 07
   Slice the grilled chicken and serve alongside the white bean salad. Garnish with additional parsley if desired.