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Lunch

Grilled Chicken Salsa Verde with Garden Vegetables

Grilled chicken with salsa verde and garden vegetables. 65 g of protein, 8 g of fat.

Calories
493kcal
Protein
65g
Fat
8g
Carbs
40g

Per serving, makes 1. Published 27 August 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

  • 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.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Chicken breast250g
  • Potato150g
  • Mushroom112g
  • Green beans65g
  • Basil20g
  • Coriander20g
  • Vinegar1 small tbsp
  • Chipotle chili5g
  • Chicken seasoning3g
  • Olive oil2 sprays
  • Water1 cup

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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.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.