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Grilled chicken with salsa verde

Jill Dupleix
Jill Dupleix

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Grilled chicken with salsa verde
Grilled chicken with salsa verdeJennifer Soo

Simple flavours to help keep lunch light and fresh on a warm day.

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Ingredients

  • 4 chicken breasts, skin on

  • 1 tbsp olive oil

  • 400g fine green beans

  • 4 hard boiled eggs


  • For the salsa verde

  • 1 cup flat leaf parsley

  • 1 cup basil or coriander

  • 1 garlic clove, crushed

  • 1 tbsp tiny salted capers, rinsed

  • 2 anchovies, rinsed

  • Freshly ground

  • black pepper

  • 1 tbsp red wine vinegar

  • 5 tbsp extra virgin

  • olive oil

Method

  1. Step 1

    Heat a grill. Brush the chicken with olive oil and grill gently for 15 minutes or until cooked through, turning once. Season well and leave to rest.

  2. Step 2

    For the salsa verde: Whiz the parsley and basil in a blender until pureed. Add garlic, capers, anchovies, pepper and vinegar and keep blending, gradually adding olive oil until it has pouring consistency (you can thin it with water).

  3. Step 3

    Cook the green beans in simmering salted water for four mins (or until tender) and drain. Peel the eggs and cut into quarters.

  4. Step 4

    To serve : Slice the chicken and arrange on four dishes. Tumble the beans on the plate, tuck in the eggs, spoon the salsa verde over the chicken and serve.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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