Grilled chicken breasts with salsa verde and white bean salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Grilled chicken breasts with salsa verde and white bean salad

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 700 Calories/Serving

20 – 30 Minutes

Our herby, citrusy salsa verde is super versatile, brightening both chicken and the bean salad in this summery gluten-free supper.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 3 scallions
  • 1 lemon
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 1 ear corn
  • 1ΒΌ cups cooked white beans
  • 5 ounces cherry tomatoes
  • 3 or 4 sprigs fresh basil

Chef's Tip

When zesting citrus, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.

Nutrition per serving

Protein: 48g (96% DV), Fiber: 14g (56% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 390mg (16% DV), Carbohydrates: 43g (14% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the salsa verde

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Zest and juice the lemon, keeping the zest and juice separate.
In a small bowl, stir together the parsley, scallions, lemon zest, 1 tablespoon lemon juice, and 3 to 4 tablespoons oil. Season to taste with salt and pepper. Measure out 2 tablespoons salsa verde for the chicken. Set aside the remaining salsa verde for the white bean salad.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper. Coat the chicken on both sides with the 2 tablespoons salsa verde.
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate. If you used a frying pan, wipe out the pan.
While the chicken cooks, prepare the white bean salad.


Make the white bean salad

  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
  • Rinse the white beans.
  • Cut the cherry tomatoes in half.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the corn, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in the white beans and cook until warmed through, 1 to 2 minutes. Remove from the heat and stir in the tomatoes, basil, and remaining salsa verde. Toss to combine and season to taste with salt and pepper.



Transfer the chicken and white bean salad to individual plates and serve.

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