Grilled lemon basil chicken with a warm green bean salad.

I use one dressing as a dressing/marinate.

Zest of 1 lemon

Juice of 1 lemon

1 Tbls dijon

1 Tbls honey

2 cloves of garlic grated on a microplane or minced

1/4 c of chopped basil

1/2 salt

1/3 c of olive oil

1/4 c of black olives, I prefer the oil cured

Hold back 1/2 of the zest and the olives. Whisk together all of your ingredients except the basil, stir that in last. Put 1/3c of the dressing in a plastic resealable bag. Pound out boneless chicken breast to about 1/2 an inch even thickness and add that to the bag. Marinate about 2 hours and grill. Let the chicken rest and slice. Add olives to the remaining 1/3 cup of dressing and top the chicken when plated.

Salad

1lb of fresh french green beans

1 Tbls of olive oil

1/4 c of water

1/4 c of feta

2 Tbls of toasted almonds

Warm the oil in a non stick skillet that has a lid. Add the beans, water and salt to taste. Cover and steam 4-5 minutes stirring occasionally. Uncover and cook out any remaining water. Add 1/3 c of dressing and toss.Top with feta and almonds.