Salsa verde chicken with cauliflower mash
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The zingy, herby salsa verde packs a real flavour punch, making it the ideal partner for the simple-to-cook chicken breast and veg.
Ingredients
Cauliflower, Raw
1 whole
Chicken breast, skinless, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Green Beans
300 g
Lemon
2 zest(s) of 1
Lemon Juice, Fresh
4 tablespoon(s)
Extra virgin olive oil
4 tablespoon(s)
Garlic
4 clove(s), finely chopped
Dijon Mustard
2 tablespoon(s), level
Capers, in Brine
50 g, chopped
Parsley, fresh
50 g, chopped
Instructions
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.
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