Grilled Chicken with salsa verde
fresh lemon rind
1 tsp, finely grated
skinless chicken breast
720 g, (4x180g fillets), fat trimmed
fresh flat-leaf parsley
⅓ cup(s), finely chopped
¼ cup(s), finely chopped
½ bunch(es), finely chopped
1 clove(s), crushed
- Combine rind and 1 teaspoon of the oil in a small bowl. Rub all over chicken and season with salt and freshly ground black pepper.
- Preheat a barbecue or chargrill over medium heat. Cook chicken for 3–4 minutes each side or until cooked through.
- Meanwhile, to make the salsa verde, combine the parsley, basil, chives, juice, garlic, mustard and remaining oil in a small bowl. Slice chicken and serve topped with the salsa verde.