Chicken with salsa verde
Try making a punchy herby sauce to perk up plain grilled chicken, it gives plenty of flavour while still making a low-fat supper
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- To make the salsa, whizz the lemon juice, herbs, capers, garlic, mustard and 2 tbsp oil in a food processor (add a little water if needed).
- Chargrill or grill the chicken on both sides until cooked. Heat the beans, drain, then toss with the rocket and half the salsa. Slice the chicken and dress with the rest of the salsa.
Per serving
420 kcalories, protein 44.9g, carbohydrate 24.1g, fat 16.7 g, saturated fat 2.4g, fibre 7.4g, salt 2.16 g
Recipe from olive magazine, February 2009.
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http://www.bbcgoodfood.com/recipes/9279/
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Ingredients
- 1 lemon , juiced
- ½ small bunch parsley
- ½ small bunch basil
- 1 tbsp capers , rinsed and drained
- ½ garlic clove
- 1 tsp Dijon mustard
- olive oil
- 2 skinless chicken breasts
- 400g tin cannellini beans
- 50g rocket
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Potato salad with sweet onion dressing
Perfect picnic food, the longer the potatoes are left the more flavour they absorb - it's also great hot
10
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 1 lemon , juiced
- ½ small bunch parsley
- ½ small bunch basil
- 1 tbsp capers , rinsed and drained
- ½ garlic clove
- 1 tsp Dijon mustard
- olive oil
- 2 skinless chicken breasts
- 400g tin cannellini beans
- 50g rocket
Per serving
420 kcalories, protein 44.9g, carbohydrate 24.1g, fat 16.7 g, saturated fat 2.4g, fibre 7.4g, salt 2.16 g
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14 March 2009
Belkey rated and commented on this recipe
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