Chicken with salsa verde
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 1 lemon, juiced
- ½ a small bunch parsley
- ½ a small bunch basil
- 1 tbsp capers, rinsed and drained
- ½ clove garlic
- 1 tsp Dijon mustard
- olive oil
- 2 chicken breasts, skinless
- 400g tin cannellini beans
- 50g rocket
Method
- 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.
