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  • Easy
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  • Healthy

Garlic and Lemon Chicken with Broccoli and Almond Salsa Verde

Roasted garlicky chicken and charred broccoli find balance and texture in a sweet and nutty salsa verde, proving that just a handful of well-curated ingredients can deliver punchy weeknight flavour in a flash.

45 Minutes




Marinate Chicken

Preheat oven to 220°C fan-forced. Peel garlic cloves and place 2 cloves in a mortar and pestle. Finely grate lemon rind and add to garlic with a pinch of sea salt flakes. Pound until a rough paste forms. Add 2 teaspoons olive oil and mix to combine. Rub marinade over chicken and set aside.



Cut Broccoli

Trim broccoli heads and slice into quarters. Drizzle with remaining olive oil and season with salt and pepper.



Roast Chicken and Broccoli

Place broccoli in a roasting dish and top with chicken. Season with pepper. Roast for 15 minutes or until broccoli is lightly charred.



Make Almond Salsa Verde

Finely grate remaining garlic clove and juice lemon. Chop parsley and thinly slice chives. Place garlic, lemon juice, herbs, almonds, currants and 20ml (1 tablespoon) olive oil in a small bowl. Season with salt and pepper and mix well to combine. Set aside until ready to serve.



Add Tomatoes

Add tomatoes to the tray with chicken and cook for a further 6–8 minutes or until tomatoes have softened and chicken is cooked through.



Plate Up

Remove chicken from the tray and slice. Divide broccoli and tomatoes between plates and top with sliced chicken. Drizzle over almond salsa verde to serve.

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Garlic and Lemon Chicken with Broccoli and Almond Salsa Verde

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.