Ready in just 20 minutes, this is fast food at its fresh and healthy best.
Ingredients
- 1/2 cup firmly packed fresh mint leaves
- 1/2 cup firmly packed fresh basil leaves
- 1 1/2 cups firmly packed fresh continental parsley
- 2 small anchovy fillets, drained, finely chopped
- 2 tablespoons hot water
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons olive oil
- 4 (about 125g each) single chicken breast fillets
- 250g small green beans, topped
- 1 x 400g can Edgell butter beans, rinsed, drained
- 1 x 250g punnet cherry tomatoes, halved
Method
- Step 1Place mint, basil and 1 cup of parsley in the bowl of a food processor. Process until finely chopped. Add anchovy, water, lemon juice, mustard and oil. Process until smooth. Season with pepper.
- Step 2Line a large steamer with non-stick baking paper. Place the chicken in the steamer. Cover and place over a saucepan of simmering water (make sure the steamer doesn’t touch the water). Cook, covered, for 6-8 minutes or until just cooked through.
- Step 3Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Place the green beans, butter beans, tomato and remaining parsley in a bowl. Add 2 tablespoons of the salsa verde. Toss to coat.
- Step 4Thickly slice the chicken. Divide the salad among serving plates. Top with the chicken. Spoon over the remaining salsa verde to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
871 kj
Energy
5g
Fat Total
1g
Saturated Fat
6g
Fibre
33g
Protein
75mg
Cholesterol
221.86mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Prepare up to 1 day ahead. Store in separate airtight containers in fridge.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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