Lean chicken breasts, pan-seared to perfection, topped with a vibrant and healthy salsa verde bursting with fresh tarragon, parsley, and bright lemon. A light and flavorful dish perfect for a healthy weeknight meal.

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients

• 4 fillets Chicken breast fillets (skin removed)
• 1 tablespoon (for searing chicken) Olive oil
• to taste Maldon sea salt flakes
• to taste White coarsely ground pepper
• 1 cup (approx. 20g) Fresh parsley leaves
• 1/4 cup (approx. 5g) Fresh tarragon leaves
• 1 (roughly chopped) Spring onion (including green part)
• from 1 unwaxed lemon Lemon zest
• from 1/2 lemon Lemon juice
• 3 tablespoons Olive oil (for salsa verde)

Instructions

1. Prepare the chicken: Remove skin from chicken breast fillets if present. Pat them dry thoroughly and season generously with Maldon sea salt and white coarsely ground pepper.
2. Make the Salsa Verde: In a small food processor, combine parsley leaves, tarragon leaves, chopped spring onion, lemon zest, lemon juice, 1 teaspoon of Maldon sea salt, and 3 tablespoons of olive oil. Pulse until a coarse, vibrant sauce forms. Taste and adjust seasoning if needed.
3. Cook the chicken: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, or until cooked through and golden brown.
4. Serve: Slice the cooked chicken breasts and generously spoon the fresh herb salsa verde over the top. Serve immediately.