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Salsa verde chicken with ricotta-stuffed capsicum
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Enhance BBQ chicken with zesty salsa verde.
Ingredients:
  • 100g reduced-fat fresh ricotta, crumbled
  • 4 baby red capsicum
  • 27.30 gm extra virgin olive oil
  • 4 x 150g chicken breast fillets, trimmed
  • Cooked risoni, to serve
  • Salad leaves, to serve
  • 187.50 ml finely chopped fresh flat-leaf parsley leaves
  • 82.50 ml finely chopped fresh basil leaves, plus extra to serve
  • 1/2 red onion, finely chopped
  • 56.88 gm extra virgin olive oil
Instructions:
  • Prepare Salsa Verde: Mix together parsley, basil, onion, mustard, lemon juice, garlic, and oil in a bowl. Season with salt and pepper to taste.
  • Combine half of the Salsa Verde with ricotta in a bowl and mix thoroughly. Remove and set aside the tops of the capsicums. Scoop out and discard the seeds using a teaspoon. Fill each capsicum evenly with the ricotta mixture. Drizzle with half of the oil.
  • Massage chicken with the remaining oil, ensuring it is fully coated. Sprinkle with salt and pepper to taste. Preheat a barbecue grill to medium-high heat. Grill the chicken for 4 to 5 minutes per side until golden brown and thoroughly cooked. Remove from heat and thinly slice the chicken before serving.
  • Grill stuffed capsicum and tops until lightly charred and heated through, about 2-3 minutes per side. Assemble by placing the tops on the capsicum.
  • Plate the chicken alongside capsicum, risoni, salad leaves, and the remaining Salsa Verde. Garnish with extra basil leaves before serving.

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