Grilled Chicken with Basil White Bean Purée Recipe

Chicken breasts: The main protein of the dish, providing a lean and flavorful base.

White beans: These add creaminess and a subtle nutty flavor to the purée.

Fresh basil leaves: These provide a fresh, aromatic herbaceous note to the purée.

Minced garlic: Adds a pungent and savory depth to the purée.

Olive oil: Helps blend the purée smoothly and adds a rich flavor.

Salt: Enhances the overall flavor of both the chicken and the purée.

Pepper: Adds a bit of heat and depth to the dish.

When grilling chicken breasts, ensure they are of even thickness for uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This helps prevent overcooking on the edges while the center remains undercooked. Additionally, let the grilled chicken rest for a few minutes after removing it from the grill to allow the juices to redistribute, resulting in a juicier and more flavorful dish. For the basil white bean purée, if the mixture is too thick, you can add a splash of water or chicken broth to achieve the desired consistency.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and can be grilled in the same way as chicken breasts.

• Chicken breasts - Substitute with tofu: For a vegetarian option, firm tofu can be marinated and grilled to provide a similar protein source.

• White beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a great substitute for white beans.

• White beans - Substitute with chickpeas: Chickpeas can provide a slightly different texture but still offer a hearty and nutritious base for the purée.

• Fresh basil leaves - Substitute with fresh spinach leaves: Spinach can provide a similar green color and a mild flavor that complements the dish.

• Fresh basil leaves - Substitute with fresh parsley: Parsley offers a fresh, slightly peppery flavor that can work well in place of basil.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a slightly different intensity and flavor profile.

• Minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can add depth to the purée.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• Olive oil - Substitute with coconut oil: Coconut oil can be used for its high smoke point, though it will add a slight coconut flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• Pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing a different but interesting flavor profile.

• Allow the grilled chicken to cool to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the grilled chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This will help maintain its moisture and flavor.

• Store the basil white bean purée separately in an airtight container. This prevents the chicken from becoming mushy and allows you to reheat each component properly.

• For short-term storage, keep the grilled chicken and basil white bean purée in the refrigerator. They will stay fresh for up to 3-4 days.

• If you plan to store the dish for a longer period, consider freezing. Place the grilled chicken in a single layer on a baking sheet and freeze until solid. Then transfer the frozen pieces to a freezer-safe bag or container. This prevents the chicken pieces from sticking together.

• For the basil white bean purée, portion it into smaller containers or ice cube trays before freezing. Once frozen, transfer the cubes to a freezer-safe bag. This allows you to thaw only what you need.

• Label the containers with the date to keep track of freshness. Frozen grilled chicken and basil white bean purée can be stored for up to 2-3 months.

• When ready to use, thaw the grilled chicken and basil white bean purée in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Reheat the purée in a saucepan over low heat, stirring occasionally.

• For a quick meal, you can also reheat the grilled chicken in the microwave. Place it on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through. The basil white bean purée can be reheated in the microwave as well, stirring every 30 seconds until smooth and warm.

• To maintain the best texture and flavor, avoid reheating the grilled chicken and basil white bean purée multiple times. Reheat only the portions you plan to consume immediately.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the chicken is warmed through. For the basil white bean purée, transfer it to an oven-safe dish, cover with foil, and heat for about 10-15 minutes.

• Stovetop Method: Slice the grilled chicken into smaller pieces for even heating. In a skillet, add a splash of olive oil and heat over medium heat. Add the chicken pieces and cook, stirring occasionally, until heated through, about 5-7 minutes. For the basil white bean purée, place it in a small saucepan, add a tablespoon of water or chicken broth to loosen it up, and heat over low heat, stirring occasionally, until warm.

• Microwave Method: Place the grilled chicken on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking and turning halfway through. For the basil white bean purée, transfer it to a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat on medium power for 1-2 minutes, stirring halfway through.

• Sous Vide Method: If you have a sous vide machine, this method ensures the grilled chicken remains juicy. Place the chicken in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 30 minutes. For the basil white bean purée, transfer it to a vacuum-sealed bag or a heat-safe ziplock bag, and immerse it in the same water bath for the last 10 minutes of the chicken's reheating time.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Blender: Necessary for blending the white beans, basil leaves, garlic, olive oil, salt, and pepper into a smooth purée.

• Cutting board: Provides a stable surface for seasoning the chicken breasts and preparing the garlic.

• Chef's knife: Used for mincing the garlic and any other chopping tasks.

• Measuring cups: Helps in accurately measuring the white beans and basil leaves.

• Measuring spoons: Ensures precise measurement of olive oil, salt, and pepper.

• Mixing bowl: Handy for holding the white beans and other ingredients before blending.

• Serving plate: Used to present the grilled chicken with the basil white bean purée.

• Spatula: Useful for transferring the purée from the blender to the serving plate.

Pre-cook the beans: Use canned white beans instead of cooking them from scratch to save time.

Marinate in advance: Season the chicken breasts the night before and store them in the fridge.

Use a food processor: A food processor can blend the basil white bean purée faster than a blender.

Batch grilling: Grill extra chicken breasts to use in other meals throughout the week.

Prep ingredients: Mince the garlic and wash the basil leaves ahead of time.