Lunch

Grilled Chicken Salsa Verde with Garden Vegetables

Name: Grilled Chicken Salsa Verde with Garden Vegetables
Yield: 1 serving
Ingredients: 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

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.

Recipe in pictures

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Grilled Chicken Salsa Verde with Garden Vegetables, plated and ready to serve. — The finished recipe. Grilled Chicken Salsa Verde with Garden Vegetables

Ingredients 1 to 6 for grilled chicken salsa verde with garden vegetables arranged separately on a dark worktop. — Ingredients 1 to 6. 250g Chicken breast. 150g Potato. 112g Mushroom. 65g Green beans. 20g Basil. 20g Coriander

Ingredients 7 to 11 for grilled chicken salsa verde with garden vegetables arranged separately on a dark worktop. — Ingredients 7 to 11. 1 small tbsp Vinegar. 5g Chipotle chili. 3g Chicken seasoning. 2 sprays Olive oil. 1 cup Water

Grilled Chicken Salsa Verde with Garden Vegetables, preparation step 1: Season the chicken breast with the chicken seasoning and grill over high heat until charred and cooked through, then rest. — Step 1. Season the chicken breast with the chicken seasoning and grill over high heat until charred and cooked through, then rest.

Grilled Chicken Salsa Verde with Garden Vegetables, preparation step 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. — Step 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.

Grilled Chicken Salsa Verde with Garden Vegetables, preparation step 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. — Step 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.

The finished grilled chicken salsa verde with garden vegetables. — Step 4. Slice the chicken, plate over the vegetables and spoon the salsa verde across the top.

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Ingredients

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

Method

Season the chicken breast with the chicken seasoning and grill over high heat until charred and cooked through, then rest.
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.
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.
Slice the chicken, plate over the vegetables and spoon the salsa verde across the top.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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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.