Grilled Chicken Salsa Verde with Garden Vegetables

Make grilled chicken salsa verde with garden vegetables, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
250g Chicken breast
150g Potato
112g Mushroom
65g Green beans
20g Basil
20g Coriander
1 small tbsp Vinegar
5g Chipotle chili
3g Chicken seasoning
2 sprays Olive oil
1 cup Water
Ingredient notes on the recipe page.

METHOD
1. Season the chicken breast with the chicken seasoning and grill over high heat until charred and cooked through, then rest.
2. Boil the potato in the water with a pinch of salt until tender, drain and crush lightly. Blitz the basil, coriander, vinegar and chipotle chili with one spray of olive oil and a splash of the potato water into a loose salsa verde.
3. Sear the mushrooms in the second spray of oil over high heat until golden, adding the green beans for the last two minutes so they stay crisp.
4. Slice the chicken, plate over the vegetables and spoon the salsa verde across the top.

Check ingredient packaging for allergen information.
The recipe does not say which vinegar. Wine vinegars usually list sulphites; cider and rice vinegar do not.
Chicken seasoning blends often contain celery and mustard. Check the jar.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/grilled-chicken-salsa-verde-with-garden-vegetables

AI-generated images illustrating the recipe.

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