Cut each chicken breast in half to make 8 thinner chicken cutlets. Add to a medium bowl along with lemon juice + zest, rosemary, garlic, salt, pepper and mix to combine. Cover with plastic and refrigerate for at least 1 hour or up to 8 hours.
In the meanwhile, in a large bowl add Green Beans ingredients and toss to combine.
Preheat grill on low and spray with cooking spray, as well as the grilling vegetable basket. Lay chicken and lemon slices in a single layer on the grill and discard the marinade.
Grill for 5 – 6 minutes, turn chicken over and place a lemon slice grilled side up on top. Grill for another 5 – 6 minutes.*
You can make green beans at same time as chicken, if you have room on the grill. Just add green beans to a vegetable basket and grill for 5 – 6 minutes, stirring often. I kept the BBQ lid down except when I needed to stir and turn the food.
Remove chicken and green beans from the grill and transfer to a serving platter. Serve hot, with quinoa or brown rice on a side, if desired.
Store: Refrigerate chicken covered for up to 5 days. Green beans are best to be consumed within a day or two.
Grills vary. Cooking time will vary depending on the age and make/model of your grill. I have new Coleman BBQ which is quite powerful if I compare it to my old grill. Use your judgement and experience with your grill.
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