GREEN CHICKEN

FLAVOUR­FUL HERBS

Triathlon Magazine Canada - - FEATURES - BY MELANIE MCQUAID

This riff on a pesto recipe is a great way to use up any ex­tra green herbs you have in the fridge or gar­den. I use a mix of lo­vage, pars­ley and basil to make this ver­sion, but you can com­bine any or all of pars­ley, cilantro, basil, Ital­ian pars­ley and lo­vage to make a flavour­ful, green base for the recipe. This makes a beau­ti­ful grilled chicken to put on top of a salad and the left­overs make in­cred­i­ble sand­wiches or wraps the next day.

2–4 lb. of bone­less chicken 1 lime

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