I get tremendous inspiration from my cooking classes at Williams Sonoma. Not only is it a beautiful environment but the chef who teaches our class is amazing.

Here is the recipe we followed today. I know you will enjoy it. Salsa verde is just as it claims, a green sauce that is delicious, low in calories and life changing! It is is a fresh, all-purpose gluten-free sauce that’s luscious on poultry, seafood and pasta.

Make a double batch to have extra to use another day. If you don’t have a grill, the chicken is also delicious sautéed in a covered fry pan over medium heat. Bon Appetit!

Ingredients:

For the salsa verde:

1/2 cup extra-virgin olive oil

1/3 cup minced fresh flat-leaf parsley

3 green onions, thinly sliced

1 1/2 tsp. grated lemon zest

1 1/2 Tbs. fresh lemon juice

Kosher salt and freshly ground pepper, to taste

4 boneless, skinless chicken breast halves, each 5 to 6 oz.

Kosher salt and freshly ground pepper, to taste

2 cans (each 15 oz.) white beans, drained and rinsed

1 pint cherry tomatoes, halved, or 1 large heirloom tomato, diced

Directions:

To make the salsa verde, in a small bowl, combine the olive oil, parsley, green onions, lemon zest and lemon juice. Season with salt and pepper. Use immediately, or cover and refrigerate for up to three days. Bring to room temperature before serving.

Prepare a hot fire in a grill. Set aside 1/4 cup of the salsa verde for serving.

Place the chicken on a plate. Transfer two tbs. of the salsa verde to a small bowl and brush on both sides of the chicken. Season lightly with salt and pepper. In a bowl, combine the white beans and tomatoes. Add enough salsa verde to coat and season with salt and pepper.

Place the chicken on the grill. Cover the grill and cook, turning the chicken over once, until springy to the touch and cooked through, about five minutes per side.

Divide the chicken among four warmed plates and spoon the reserved salsa verde over the top. Spoon the beans alongside and serve immediately. Serves four.

Variation: Serve this white bean and tomato side dish with fish, beef or lamb, or wrap it in corn tortillas for easy vegetarian tacos.