Photo: Lily Banse
Grilled Chicken Breasts with Salsa Verde and White Beans
11 ingredients
Serves 4.
openrecipes
Salsa verde is a fresh, all-purpose gluten-free sauce that’s delicious on poultry, seafood and pasta. Make a double batch to have extra to use another day. If you don’t have a grill, the chicken is also delicious sautéed in a covered fry pan over medium heat.
Estimated Nutrition (whole recipe, rough)
456
Calories
36g
Protein
18g
Fat
42g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/3 cup minced fresh flat-leaf parsley
- 3 green onions, thinly sliced
- 1 1/2 tsp. grated lemon zest
- 1 1/2 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves, each 5 to 6 oz.
- Kosher salt and freshly ground pepper, to taste
- 2 cans (each 15 oz.) white beans, drained and rinsed
- 1 pint cherry tomatoes, halved, or 1 large heirloom tomato,
- diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes