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Wholesome Salsa Verde Chicken & Wheat Berry Broth

Wholesome Salsa Verde Chicken & Wheat Berry Broth

Rating
4rating out of 5

(1525 reviews from our customers)

Prep Time

40 min

Cuisine

British

This nourishing dish is packed with green goodness, including courgette, roast leek & green beans. The veg sits alongside wheat berries in a light lemon and mustard broth. You'll top this comforting bowlful with sliced chicken breast and drizzle with punchy salsa verde. (Dairy-free: see our FAQs for details).

Prep Time

40 min

Cuisine

British

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Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Leek
1 leek
garlic-clove
2 garlic cloves
fresh-parsley
10g parsley
Wholegrain-mustard
1 tbsp wholegrain mustard †
Capers
15g capers
Courgette
1 courgette
large British chicken breast
1 large British chicken breast fillet
wheat berries
130g wheat berries †
green-beans
80g trimmed fine green beans
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 leek
  • 1 garlic clove
  • 10g parsley
  • 1 tbsp wholegrain mustard<span class="strong">†</span>
  • 1 bag of capers (15g)
  • 1 courgette
  • 1 large British chicken breast fillet
  • 130g wheat berries<span class="strong">†</span>
  • 80g trimmed fine green beans
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 383 kJ
91 kcal
2169 kJ
513 kcal
Fat
of which saturates
1.1 g
0.3 g
6.2 g
1.8 g
Carbohydrate
of which sugars
11.2 g
1.9 g
63.7 g
10.9 g
Fibre 2.2 g 12.2 g
Protein 9.1 g 51.7 g
Salt 0.55 g 3.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 leek
leeks
1 garlic clove
garlic
10g parsley
flat parley (100%)
1 tbsp wholegrain mustard
water, alcohol vinegar (27%), mustard seeds, husks, salt, citric acid, natural flavours, potassium metabisulphite (sulphites), spice (turmeric)
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 courgette
courgette
1 large British chicken breast fillet
chicken breast fillet (100%)
130g wheat berries
wheat berry (gluten)
80g trimmed fine green beans
trimmed fine green beans
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsely, caramel syrup, antioxidant (extracts of rosemary).
Allergens
  • Allergens highlighted by † (mustard, sulphites, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Salsa Verde Chicken, Wheat Berry Broth

Preheat the oven to 200°C / 425°F/ Gas 7 

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice into rounds

Trim, then slice the courgette[s] 

Add the leek and courgette to a baking tray with a drizzle of olive oil and a pinch of salt and pepper then put the tray in the oven for an initial 10-15 min or until step 3

2 Salsa Verde Chicken, Wheat Berry Broth

Meanwhile, boil a kettle

Add the wheat berries to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Cook over a high heat for 10-12 min

Once cooked, drain and set aside

 

3 Salsa Verde Chicken, Wheat Berry Broth

Meanwhile, place your hand flat onto the chicken breast[s]

Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces

Remove the tray of vegetables from the oven and add the chicken

Season with a pinch of salt and pepper and return the tray to the oven for 15 min or until everything's cooked 

4 Salsa Verde Chicken, Wheat Berry Broth

Meanwhile, re-boil a kettle

Chop the parsley finely, including the stalks 

Add the chopped parsley to a pestle & mortar with the capers, 2 tbsp [4 tbsp] warm water and a generous pinch of salt

Grind to a paste, then add 1 tbsp [2 tbsp] olive oil and mix to combine – this is your salsa verde 

5 Salsa Verde Chicken, Wheat Berry Broth

Cut the green beans in half 

Peel and finely slice (don't chop!) the garlic 

Dissolve the chicken stock cube[s] in 500ml [1L] boiled water

6 Salsa Verde Chicken, Wheat Berry Broth

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced garlic and cook for 30 sec or until fragrant 

Add the chicken stockwholegrain mustard and the juice of 1/2 [1] lemon and bring to the boil over a high heat

7 Salsa Verde Chicken, Wheat Berry Broth

Once boiling, add the green beans to the broth and cook for 2 min or until tender 

Add the drained wheat berries and the roasted vegetables to the pan

Season with a pinch of salt and pepper and give everything a gentle mix up – this is your wheat berry broth 

 

8

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Slice the chicken finely and cut the remaining lemon into wedges

Serve the wheat berry broth in bowls topped with the sliced chicken

Drizzle the salsa verde over the chicken and garnish with a wedge of lemon 

Enjoy!

 

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