Recipes:Chicken with salsa verde

Try making a punchy herby sauce to perk up plain grilled chicken, it gives plenty of flavour while still making a low-fat supper

• 1 lemon , juiced
• ½ small bunch parsley
• ½ small bunch basil
• 1 tbsp capers , rinsed and drained
• ½ garlic clove
• 1 tsp Dijon mustard
• olive oil
• 2 skinless chicken breasts
• 400g tin cannellini beans
• 50g rocket

  

  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).
  2. 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.

  Per serving

  420 kcalories, protein 44,9g, carbohydrate 24,1g, fat 16,7 g, saturated fat 2,4g, fibre 7,4g, salt 2,16 g