In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Grill the Chicken

Preheat the grill to medium-high heat. Remove chicken from the marinade and grill each breast for 6-7 minutes on each side, or until fully cooked. Check that the internal temperature reaches 165°F (75°C).

Garnish

Once cooked, remove from the grill and let rest for a few minutes. Sprinkle fresh parsley before serving.

Lemon Sauce Risotto

Sauté Aromatics

In a pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.

Toast the Rice

Add arborio rice to the pot and stir for about 2 minutes until the rice is slightly toasted.

Deglaze with Wine

Pour in white wine and let it cook until mostly evaporated, stirring continuously.

Add Broth Gradually

Start adding chicken broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes.

Finish with Lemon and Cheese

Once the rice is creamy and al dente, stir in lemon zest, lemon juice, parmesan cheese, butter, salt, and black pepper. Mix until well combined.

Green Beans

Prepare the Green Beans

Trim the ends of the green beans and rinse them under cold water.

Sauté Green Beans

In a skillet, heat olive oil over medium heat. Add green beans, salt, black pepper, and garlic powder. Sauté for about 5-7 minutes until tender-crisp.