Photo of Salsa verde chicken with cauliflower mash by WW

Salsa verde chicken with cauliflower mash

Points® value
Total Time
35 min
20 min
15 min
The zingy, herby salsa verde packs a real flavour punch, making it the ideal partner for the simple-to-cook chicken breast and veg.


Cauliflower, Raw

1 whole

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Green Beans

300 g


2 zest(s) of 1

Lemon Juice, Fresh

4 tablespoon(s)

Extra virgin olive oil

4 tablespoon(s)


4 clove(s), finely chopped

Dijon Mustard

2 tablespoon(s), level

Capers, in Brine

50 g, chopped

Parsley, fresh

50 g, chopped


  1. For the salsa verde, mix together the first five ingredients, season with black pepper, then stir through the parsley.
  2. Get a steamer ready for the cauliflower and heat the grill or a griddle pan for the chicken. Make a horizontal cut in each chicken fillet so they open out like a book – this gives them a more even thickness and makes cooking quicker. Season to taste and mist with cooking spray.
  3. Steam the cauliflower stalk and florets together for 8-10 minutes until soft. Pulse in a food processor to a rough mash, or crush with a potato masher. Keep warm in a pan.
  4. Grill or griddle the chicken breasts for 5-7 minutes, turning halfway, until cooked through. Steam the green beans for 4-5 minutes until just tender.
  5. Serve the chicken with the salsa verde, steamed vegetables and mash.


Swap the chicken for salmon or a firm white fish fillet.