This combination of juicy butterflied chicken with barbecued courgette and zesty kale salsa verde is a winner, and the perfect weekend dinner. Serve with lightly buttered new potatoes and you have a delicious family meal!

Serves Prep Time 10 Minutes Cook Time 45 Minutes

 

Ingredients

1 Waitoa Honey Rosemary Butterfly chicken

1 cup baby kale (We love Leaderbrand)

1/2 cup parsley

1/2 cup basil

1 clove garlic, peeled

2tbsp capers

1/2 cup olive oil (We love Olivado)

Juice of 1 lemon

4 large courgettes

To serve: buttered new potatoes (We love Wilcox Baby Perlas)

 

Method

  1. Cook the chicken as per pack instructions on the BBQ or in the oven.
  2. In a food processor, blend the kale, parsley, basil, garlic and capers until coarse. With the blender running, stream in the olive oil and lemon juice and blend until smooth. Season to taste.
  3. Cut the courgettes lengthwise into quarters. Drizzle with oil and season, then grill on a hot BBQ for 3-4 minutes each side.
  4. To serve, plate up the chicken with the courgettes and new potatoes. Drizzle the salsa verde over the courgettes and serve remaining sauce on the side.
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