Grilled Chicken with Green Beans

Ingredients:

• 4 skinless, boneless chicken breasts (200–250 g each)
• 1 tbsp garlic powder
• 1 tbsp. l. dried oregano
• 550 g green beans, trimmed
• 2 cups cherry tomatoes
• 3 cloves garlic, crushed
• 2 tbsp olive oil, plus extra for greasing the grill
• 2 tablespoons red wine vinegar
• 1/4 cup chopped fresh dill
• 0.5 cup crumbled feta cheese (60 – 100 g)

Preparation:

1. Cover one side of the grill with a large sheet of foil. Fold the edges of the foil over the grill to create a rimmed tray and set aside for the vegetables. Preheat the grill to medium heat.
2. Rub the chicken with garlic powder and oregano, and season generously with salt and pepper. In a large bowl, combine the green beans, tomatoes, garlic, and olive oil. Add 0.5 teaspoon of salt and a pinch of black pepper.
3. Brush the grill grate with olive oil. Place the chicken on the grate and cook, turning halfway through, until cooked through and charred, about 15 minutes. Then transfer the chicken to a plate.
4. Meanwhile, place the vegetable mixture on a foil-lined baking sheet and cook, stirring occasionally, until tender and lightly charred in spots, 10-12 minutes. Place the vegetables in a bowl, add the vinegar and dill. Season with salt and pepper, and toss to combine.
5. Divide the chicken and vegetables among plates. Sprinkle the vegetables with cheese. Drizzle with olive oil.