Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) chicken breast, two cutlets
- 10.6 oz (300 g) green beans, trimmed
- 5.0 tsp (25 g) Dijon mustard
- 2.1 tsp (15 g) honey
- 0.9 oz (25 g) lemon juice
- 3.1 tsp (14 g) olive oil
- 1.0 US fl oz (30 ml) water for beans
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix mustard, honey and lemon in a bowl and divide into a brushing portion and an untouched serving portion. Season chicken with half the oil, salt and pepper.
- Put beans, remaining oil and water in a securely folded heavy-duty foil packet. Heat a clean grill to medium, about 375°F (190°C).
- Grill the bean packet for 15–20 minutes, turning once. Grill chicken for 5–7 minutes per side, brushing with glaze only during the final 2 minutes, until it reaches 165°F (74°C).
- Discard the brushing glaze. Open the packet carefully away from your face and serve chicken with beans and reserved clean glaze.
Cook’s note: Sweet glazes scorch quickly; brush at the end and keep a clean serving portion.
Allergens: Mustard.
Approximate nutrition per serving: 343 kcal · Protein 45 g · Carbohydrates 16 g · Fat 11 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.