0:10

To Prep

0:10

To Cook

12

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4.5

AVG RATING

(1 Member)

Steamed chicken with salsa verde & bean salad
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Place 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.

    2. Step 2

      Line 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.

    3. Step 3

      Meanwhile, 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.

    4. Step 4

      Thickly slice the chicken. Divide the salad among serving plates. Top with the chicken. Spoon over the remaining salsa verde to serve.

    Prepare up to 1 day ahead. Store in separate airtight containers in fridge.

  • Method
  • Notes
  • pcmag.com
    androidtapp.com post from sitemap