Equipment
Ingredients
Chicken and Marinade
- 600 g chicken breast, boneless, skinless
- 30 ml olive oil
- 5 g fresh rosemary, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Vegetables and Base
- 200 g green beans, trimmed
- 200 g romano beans, trimmed and halved if excessively long
- 50 g kalamata olives, pitted and halved
Lemon-Caper Vinaigrette
- 45 ml lemon juice, freshly squeezed
- 60 ml olive oil, extra virgin
- 15 g dijon mustard
- 30 g capers, drained and roughly chopped
- 3 g kosher salt
- 1 g black pepper
Finishing
- 60 g olive paste
Nutrition (per serving)
Method
In a large mixing bowl, combine the chicken breasts, olive oil, finely chopped fresh rosemary, salt, and black pepper. Toss until the chicken is evenly coated.
Allow the chicken to marinate at room temperature for 15 minutes to absorb the rosemary flavor while you prepare the remaining ingredients.
Bring a large pot of heavily salted water to a rolling boil. While waiting, prepare an ice bath in a large mixing bowl.
Add the green beans and Romano beans to the boiling water. Blanch until tender-crisp and bright green.
Use a slotted spoon or tongs to immediately transfer the hot beans to the ice bath. Let them chill completely, then drain well and pat dry.
In a small mixing bowl, vigorously whisk together the freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, capers, salt, and black pepper until fully emulsified.
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 5 to 7 minutes per side, or until beautifully charred and the thickest part reaches an internal temperature of 74°C/165°F.
Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes to allow juices to redistribute.
Slice the rested chicken breasts crosswise into even medallions or strips.
In a large mixing bowl, gently toss the blanched green beans, Romano beans, and halved Kalamata olives with the lemon-caper vinaigrette until well coated.
Divide the dressed vegetable mixture among serving plates. Top with the sliced grilled chicken, and add a dollop or smear of olive paste alongside or on top of each serving.
Chef's Notes
- Romano beans, also known as Italian flat beans, have a slightly meatier texture than standard green beans and hold up beautifully to the robust flavors of capers and olives.
- For the best sear on your chicken breast, ensure the surface is patted dry before adding the oil and rosemary marinade. Moisture is the enemy of a good crust.
- Do not skip the resting phase for the chicken. Cutting it straight off the grill will cause all the flavorful juices to bleed out onto the cutting board, leaving the meat dry.
- The olive paste acts as an intense umami flavor bomb on the plate. If you find pure olive paste too aggressive, you can fold a small amount into a dollop of plain mayonnaise or yogurt to mellow it out.
Storage
Refrigerator: 3 days — Store the dressing, olive paste, and chicken separately from the vegetables to maintain optimal texture.
Reheating: Serve cold or at room temperature. Chicken can be gently warmed in a skillet if preferred.
