Chicken with salsa verde

  • serves 2
  • A little effort

Salsa verde is a rich, fragrant sauce made with basil, parsley, capers, garlic and olive oil. It's often served with steak or lamb but this lighter update uses chicken breasts and cannellini beans for a quick Italian supper.



  • lemon 1, juiced
  • parsley ½ a small bunch
  • basil ½ a small bunch
  • capers 1 tbsp, rinsed and drained
  • garlic ½ clove
  • Dijon mustard 1 tsp
  • olive oil
  • chicken breasts 2, skinless
  • cannellini beans 400g tin
  • rocket 50g


  • Step 1

    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.

Nutritional Information

  • Kcals 420
  • Fat 16.7g
  • Saturates 2.4g
  • Carbs 24.1g
  • Fibre 7.4g
  • Protein 44.9g
  • Salt 2.16g