Grilled Chicken Breasts with Salsa Verde and White Beans from Weeknight Gluten Free by Kristine Kidd
Salsa verde is a fresh, all-purpose gluten-free sauce we enjoy on poultry, seafood, and pasta. I like to make a double batch to have extra to use another day. If you don’t have a grill, the...
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Ingredients
- Kosher salt
- freshly ground pepper
- White beans, 2 cans (15 oz/470 g each), rinsed and well drained
- Skinless, boneless chicken breast halves, 4 (5–6 oz/155–185 g each)
- Cherry tomatoes, 1 pint (12 oz/375 g) halved, or 1 large heirloom tomato, diced
- Salsa Verde
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