Grilled Chicken & Green Beans with Green Goddess Potato Salad

Grilled Chicken & Green Beans

with Green Goddess Potato Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • 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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    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
    Browse Steps
    1 of 6