Grilled chicken breasts with salsa verde and white bean salad
Gluten-Free, Dairy-Free, Soy-Free
20 – 30 Minutes
Our herby, citrusy salsa verde is super versatile, brightening both chicken and the bean salad in this summery gluten-free supper.
In your bag
- 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
- 1¼ cups cooked white beans
- 5 ounces cherry tomatoes
- 3 or 4 sprigs fresh basil
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.
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).