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20 minutes

Salsa Verde Chicken with White Beans, Spinach & Tomatoes

Garlic Ciabatta Crostini

Cooking time

20 minutes




550 /serving

Green sauces and pesto are two favourites here in the Goodfood test kitchen, so we thought: Why not combine the two? This recipe features a salsa verde made with vibrant basil pesto, fresh parsley, olive oil and a splash of white wine vinegar. We spoon it on top of seared chicken breasts and serve them alongside sautéed white beans, tomatoes and baby spinach. Satisfyingly crisp homemade garlic crostini round out this filling family meal.

We will send you:

  • 4 Chicken breasts
  • 115g Baby spinach
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 3 Tomatoes
  • 1 Shallot (or onion)
  • 15ml White wine vinegar
  • 30ml Basil pesto
  • 540ml White kidney beans
  • 1 Ciabatta roll
  • 18g Lemon & herb spice blend (spices (including mustard), salt, granulated garlic, carrot, red bell pepper, sugar, sunflower oil, lemon oil)

  • You will need:

    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    21 g
    Saturated Fat
    3 g
    990 mg
    Total Carbs
    41 g
    6 g
    49 g
    6 g
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    Mise en place
    Preheat the oven to 450°F. Drain and rinse the beans. Medium dice the tomatoes. Mince the shallot. Halve one garlic clove lengthwise, mince the other. Roughly chop the parsley leaves and stems.
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    Sear the chicken
    In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook 3 to 4 minutes per side, until golden brown. Transfer to a lined sheet pan and roast, 7 to 10 minutes, until cooked through. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing against the grain. Reserve the pan of fond and lined sheet pan.
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    Cook the beans & vegetables
    While the chicken cooks, in the reserved pan, heat a drizzle of oil on medium-high. Add the shallots and minced garlic; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the beans and ½ cup water, cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, until the liquid is half evaporated. Add the tomatoes and spinach; season with the remaining spice blend and S&P. Cook, stirring occasionally, 2 to 3 minutes, until the spinach is wilted. Stir in ½ the parsley.
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    Make the salsa verde
    While the beans and vegetables cooks, in a small bowl, combine the pesto, vinegar, the remaining parsley (finely chop before adding) and 2 tbsp of olive oil; season with S&P to taste.
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    Bake the crostini
    While the beans and vegetables continue to cook, cut the ciabatta lengthwise into 4 long slices. Rub each slice with the garlic halves. Place the ciabatta on the reserved lined sheet pan, flipping them to coat with any remaining fond from the chicken. Arrange in a single, even layer; drizzle with olive oil and season with S&P. Return to the oven and bake, 2 to 3 minutes, until the crostini are golden brown and crispy.
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    Finish and serve
    Divide the beans and vegetables between your plate; top with the chicken and the salsa verde. Serve with the crostini on the side. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.