Chimichurri Chicken

I was browsing through all the recipes I've ripped out of magazines over the past few months and I came across this one. Seemed easy enough for a weekday meal...plus it was quite yummy. You must like garlic to like this dish. I also made some roasted potatoes to go with it.

4 skinless, boneless chicken breast halves
3 tbsp. cooking oil (I used olive oil)
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper. On charcoal grill, cook chicken on rack directly over medium coals for 12-15 minutes (we used a gas grill, and you could also use a broiler) or until no longer pink, turning once halfway through grilling time.

Place beans in microwave-safe 1 1/2 quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.

For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.