Grilled Chicken & Green Beans with Green Goddess Potato Salad

Grilled Chicken & Green Beans

with Green Goddess Potato Salad

35 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Pork Chops
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  • with Chicken Breasts

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Here, we're elevating simple grilled chicken by coating it with a blend of piquant, Southern-style spices (like ground yellow mustard and cayenne pepper), then serving it drizzled with a creamy hot honey.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    ingredients
    Grilled Chicken & Green Beans with Green Goddess Potato Salad
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 6 oz Green Beans
    • ¾ lb Golden Potatoes
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 3 Tbsps Green Goddess Dressing
    • 1 Tbsp Honey
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    time-saving
    tips & techniques
    Prepare the ingredients & make the hot honey
    1 Prepare the ingredients & make the hot honey

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, combine the honey (kneading the packet before opening), half the mayonnaise, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

    Assemble the foil packet & grill the potatoes
    2 Assemble the foil packet & grill the potatoes

    Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Transfer to a large bowl.

    Grill the chicken
    3 Grill the chicken

    Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Grill the green beans & scallions
    4 Grill the green beans & scallions

    Meanwhile, place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil; season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Place the scallions in a large bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the foil packet green beans 5 to 6 minutes, or until the green beans are softened. Remove from the grill; carefully open the foil packet. Reserving the bowl, grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer the grilled green beans to the reserved bowl. Transfer the grilled scallions to a cutting board.

    Make the potato salad
    5 Make the potato salad

    To the bowl of grilled potatoes, add the green goddess dressing, half the cheese, and remaining mayonnaise. Toss to coat. Taste, then season with salt and pepper if desired. 

    Finish & serve your dish
    6 Finish & serve your dish

    Thinly slice the grilled scallions, discarding the root ends. Add to the bowl of grilled green beans. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Slice the grilled chicken crosswise. Serve the sliced chicken with the finished green beans and potato salad. Drizzle the chicken with the hot honey. Garnish the green beans with the remaining cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the hot honey
    1 Prepare the ingredients & make the hot honey

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. In a bowl, combine the honey (kneading the packet before opening), half the mayonnaise, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

    2 Assemble the foil packet & grill the potatoes

    Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Drizzle with olive oil and season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Transfer to a large bowl.

    Assemble the foil packet & grill the potatoes
    Grill the chicken
    3 Grill the chicken

    Meanwhile, pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Grill the green beans & scallions

    Meanwhile, place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil; season with salt and pepper. Add 2 tablespoons of water; toss to coat. Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Place the scallions in a large bowl; drizzle with olive oil and season with salt and pepper. Turn to coat. Grill the foil packet green beans 5 to 6 minutes, or until the green beans are softened. Remove from the grill; carefully open the foil packet. Reserving the bowl, grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer the grilled green beans to the reserved bowl. Transfer the grilled scallions to a cutting board.

    Grill the green beans & scallions
    Make the potato salad
    5 Make the potato salad

    To the bowl of grilled potatoes, add the green goddess dressing, half the cheese, and remaining mayonnaise. Toss to coat. Taste, then season with salt and pepper if desired. 

    6 Finish & serve your dish

    Thinly slice the grilled scallions, discarding the root ends. Add to the bowl of grilled green beans. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Slice the grilled chicken crosswise. Serve the sliced chicken with the finished green beans and potato salad. Drizzle the chicken with the hot honey. Garnish the green beans with the remaining cheese. Enjoy!

    Finish & serve your dish
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