Chef Sanjeev Kapoor’s grilled chicken and vegetables with salsa verde is the healthy dinner you need; check out recipe
For the grilled chicken and vegetables
- 1 boneless chicken breast
- 4 tbsp olive oil, plus extra for greasing
- 1 tbsp Worcestershire sauce
- 1 tbsp barbecue sauce
- Crushed black peppercorns, to taste
- Salt, to taste
- 1 medium green zucchini, cut into triangles
- 1 medium yellow squash, cut into triangles
- 1 medium carrot, cut into triangles and boiled
- 1 medium white onion, quartered and layers separated
- 1 tbsp balsamic vinegar
For the Salsa Verde
- 2 tbsp fresh parsley, chopped
- Fresh coriander leaves, chopped
- Fresh basil leaves, chopped
- 1 tbsp pickled jalapeño, chopped
- 1 tsp balsamic vinegar
- 2 tbsp lemon juice
- 1/3 cup olive oil
- Salt, to taste
Method:
Step 1: Marinate the chicken
In a mixing bowl, combine olive oil, Worcestershire sauce, barbecue sauce, crushed black peppercorns, and salt. Add the chicken breast and coat it well with the marinade. Set aside for 15 minutes.
Step 2: Prepare the vegetables
In another bowl, combine zucchini, yellow squash, boiled carrot, and onion. Add balsamic vinegar, salt, and crushed black peppercorns, then toss until the vegetables are evenly coated.
Step 3: Grill the chicken and vegetables
Heat a non-stick grill pan and lightly grease it with olive oil. Place the marinated vegetables on one side of the pan and the chicken on the other. Grill, turning occasionally, until the chicken is cooked through and the vegetables are tender with light char marks. Remove from the pan and allow them to cool slightly.
Step 4: Make the salsa verde
In a bowl, mix together parsley, coriander leaves, basil, pickled jalapeño, balsamic vinegar, lemon juice, olive oil, and salt. Stir well until combined.
Step 5: Assemble and serve
Slice the grilled chicken, if desired, and arrange it on a serving platter with the grilled vegetables. Drizzle the salsa verde generously over the top or serve it on the side. Serve warm and enjoy.
