Print Options:

Butterfly Chicken with Kale and Courgette

Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

This delicious Butterfly Chicken & Kale and Courgette Salsa Verde Olivado Extra Virgin Olive Oil can be made in no time at all!Read the full recipe and video here:

Butterfly Chicken with Kale and Courgette


1 Waitoa Honey Rosemary Butterfly chicken
1 cup baby kale
1/2 cup parsley
1/2 cup basil
1 clove garlic, peeled
2 tbsp capers
1/2 cup Olivado EV Olive oil
Juice of 1 lemon
4 large courgettes
To serve: buttered new potatoes


1. Cook the chicken as per pack instructions on the BBQ or in the oven.

2. In a food processor, blend the kale, parsley, basil, garlic and capers until coarse. With the blender running, stream in the Olivado EV Olive oil and lemon juice and blend until smooth. Season to taste.

3. Cut the courgettes lengthwise into quarters. Drizzle with Olivado EV Olive Oil and season, then grill on a hot BBQ for 3-4 minutes each side.

4. To serve, plate up the chicken with the courgettes and new potatoes. Drizzle the salsa verde over the courgettes and serve remaining sauce on the side.

Nutrition Facts

Servings 0

Crisp Pork BellyBeef and Blue Cheese Pie