It’s time for some more Rachael Ray Dinners under $10 recipes! Thanks Ashley for sending these to me! This is a regular feature in Everyday with Rachael Ray magazine. I will be sharing with you three (of the ten) recipes featured in the April magazine.
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- In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but ¼ cup of the marinade into a large bowl. Season the chicken with salt and pepper and to the bowl and toss to coat. Cover and let marinate for 30 minutes.
- Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.
- Heat a frill pan over medium-high heat. Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved ¼ cup marinade; toss to coat. Cover to keep warm.
- Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.