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Brush chicken with 1 tablespoon oil; sprinkle with 1/4 teaspoon each salt and black pepper. On a charcoal grill, grill chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Microwave on High for 3 minutes; drain.
For chimichurri sauce, in a mini food processor, combine parsley, the remaining 2 tablespoons oil, vinegar, garlic, 1/4 teaspoon salt and crushed red pepper. Process until nearly smooth. Serve chicken and beans topped with sauce and sprinkled with lemon zest and juice.