Grate zest and squeeze juice
from lemons. Mix zest and lemon juice, olive oil, garlic,
salt, and red pepper flakes in a one-gallon, self-sealing
plastic bag. Add chicken breasts and refrigerate for at
least 30 minutes, but no more than 2 hours. Brush grill
grates with oil or non-stick spray. Place chicken on grill
and cook until firm, approximately six minutes per side.
Heat beans and vinegar in saucepan over medium heat for
five minutes stirring often. Stir in cilantro. Spoon bean
mixture on dinner plates. Cut chicken on diagonal in 1/2-inch
thick slices and fan over bean ragout. Garnish with cilantro.
Serves 6 to 8.