4 skinless, boneless chicken breasts (each 6 to 8 ounces)
1 tablespoon garlic powder
1 tablespoon of dried oregano
Kosher salt and freshly ground pepper
1 1/4 pound green beans, trimmed
1 pint cherry tomatoes
3 cloves of garlic, smashed
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzle
2 tablespoons of red wine
1/4 cup chopped fresh dill
1/2 cup crumbled feta cheese (2-3 ounces)
Cover a side of a grille with a large sheet of foil; Fold the edges together to make a bordered tray. Preheat the grill at medium height. Rub the chicken whole with the garlic powder and oregano; Season season with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; Season with 1/2 teaspoon salt and a few loops of pepper.
Roast the grill with olive oil on the side without the foil tray. Put the chicken on the grill and grill, turned halfway through, until marked and cooked, about 15 minutes. Take to a plate. Meanwhile, the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in stains, 10 to 12 minutes. Transfer the vegetables to a bowl; Add the vinegar and dill. Season with salt and pepper and throw.
Divide the chicken and vegetables under plates. Top the vegetables with the cheese. Drizzle with more olive oil.