Past Recipes
Balsamic-Marinated Grilled Chicken

Balsamic-Marinated Grilled Chicken with Green Bean Salad and Bleu Cheese

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Back by popular demand, this summery dish is a crowd-pleaser, and it’s not hard to see why. Chicken breasts are marinated in a sultry blend of balsamic vinegar, mustard, and fragrant herbes de Provence then grilled until lightly charred and supremely juicy. A crunchy green bean salad adds texture while Marcona almonds and bleu cheese provide richness to this sensational dinner. Our preferred pairing? Chilled rosé and a straw hat.
  • < 600 Calories
  • For The Grill
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • Marcona almonds
    • 2 tablespoons
    • Marcona almonds
  • head butter lettuce
    • 1
    • head butter lettuce
  • mâche
    • 1 ounce
    • mâche
  • green beans
    • 5 ounces
    • green beans
  • lemon
    • 1
    • lemon
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • balsamic vinegar
    • 2 tablespoons
    • balsamic vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • herbes de Provence
    • 1 tablespoon
    • herbes de Provence
  • honey
    • 1 packet
    • honey
  • crumbled bleu cheese
    • 1 1/4 ounce
    • crumbled bleu cheese

What You’ll Need

  • 10" large pot
  • large resealable plastic bag (optional)
  • grill or grill pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Roughly chop Marcona almonds. Tear butter lettuce into bite-size pieces, discarding tough root. Trim and discard dirt from mâche if necessary, then separate leaves. Trim and discard ends of green beans. Halve lemon. Pat chicken dry with paper towel.
  2. Marinate Chicken

    Marinate Chicken

    In a shallow bowl or large resealable plastic bag, whisk together balsamic vinegar, Dijon mustard, herbes de Provence, half of honey, and 1 tablespoon olive oil. Add chicken and turn to coat. Set aside to marinate for about 10 minutes at room temperature. Reserve remaining honey for dressing.
  3. Make Dressing

    Make Dressing

    While chicken marinates, in a large bowl, whisk together juice of 1 lemon, remaining honey, and 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired. Heat grill or grill pan to medium-high heat.
  4. Blanch Green Beans

    Blanch Green Beans

    Generously season pot of boiling water with salt. Add green beans and cook until bright green, about 1 minute, then drain and immediately rinse under cold water for 30 seconds to stop cooking. Add to bowl with dressing and toss to coat.
  5. Grill Chicken

    Grill Chicken

    Brush grill or grill pan with ½ tablespoon olive oil. Remove chicken from marinade, allowing excess to drip off. Season all over with ½ teaspoon salt and pepper as desired. When grill is just smoking, add chicken and grill until lightly charred on outside and cooked through, 5-6 minutes per side. Remove and cut each piece crosswise into 1-inch slices.
  6. Plate Chicken

    Plate Chicken

    Add butter lettuce and mâche to bowl with green beans and dressing and toss to coat. Divide salad evenly between 2 plates. Top with chicken and Marcona almonds. Scatter over bleu cheese and enjoy your terrific dinner.
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