Grilled chicken with green beans in a buttermilk dressing

Ingredients:

Sour milk dressing

• 0.5 cups of sour milk or kefir
• 1/4 tbsp. low-fat mayonnaise
• 2 tbsp. l. chopped chives
• 2 tbsp. l. chopped parsley
• 1 small clove of garlic, finely chopped
• Finely grated zest and juice of half a lemon (about 1 teaspoon zest and 1 tablespoon juice)

Grilled chicken and beans

• 220 g green beans, ends removed
• 1 tbsp extra-virgin olive oil + extra for greasing
• 2 small red onions, sliced ​​into thick rings
• 4 boneless, skinless chicken breast halves (about 1 kg), butterfly and separate to make 8 thin cutlets
• 2 lemons, 1 cut in half, 1 into 4 pieces

Preparation:

1. Sour milk dressing:
   
   In a medium bowl, combine the sour milk, mayonnaise, chives, parsley, garlic, lemon zest and juice with 1 tablespoon of water. Season with salt and pepper and set aside.
2. Grilled chicken with beans:
   
   Preheat a grill or grill pan (2 burners) over medium-high heat. Fold a sheet of foil in half to form a 18-inch square. Toss the green beans with olive oil, salt, and black pepper to taste and place them on one half of the foil. Fold the foil to seal the beans inside, leaving a slight dome at the top. Place the bean package on the grill and cook until tender, about 18 minutes. Remove from the grill and let the beans steam in the foil until ready to serve.
   
   Note
   
   If you're grilling outdoors, you can cook everything at once, starting with the green beans, then adding the onions after about 8 minutes and the chicken after 12 minutes.
3. Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred in spots and softened, 8-10 minutes. Transfer the cooked onions to a bowl.
4. Season the chicken with salt and black pepper, brush with olive oil, and drizzle with the juice of two lemon halves. Grill the chicken, turning once, until cooked through, about 3 minutes per side. Add the lemon quarters to the grill for 2 minutes before the end of cooking to crisp up.
   
   Note
   
   If you're cooking in a two-burner skillet, brown the lemon quarters first, then brown the chicken when they're done.
5. Place the green beans in a bowl with the onions and add 3 tablespoons of the dressing. Arrange the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with fried lemon wedges.
   
   Note
   
   To save time, you can buy 8 sliced ​​chicken cutlets (about 1 kg) instead of chicken breasts.