In order to bring you the best organic produce, some ingredients may differ from those depicted.

Herbed chicken with “cheesy” broccoli and tomato-pesto relish

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Family-Friendly, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

25–40 Minutes

You’ll never guess the secret to this hearty dish. It’s our creamy “Alfredo sauce” base, an ingenious blend of almond milk, cashews, garlic, and nutritional yeast.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ pound organic broccoli
Sunbasket “Alfredo sauce” base (almond milk - cashews - nutritional yeast - kosher salt - granulated garlic - onion powder - black pepper)
1 organic yellow onion
Chicken options:
2 boneless skinless chicken thighs (about 5 or 6 ounces each)
2 boneless skinless chicken breasts (about 5 ounces each)
Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
1 organic Roma or other tomato
Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
1 tablespoon balsamic vinegar

Nutrition per serving

Calories 530, Total Fat 35g (45% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 450mg (20% DV), Total Carb. 26g (9% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Tree Nuts (almond, cashew, walnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the broccoli; assemble the “cheese” sauce

Bring a medium sauce pot of generously salted water to a boil.

Cut the broccoli into 1-inch florets; trim any coarse stems.

In a small bowl, stir together the “Alfredo sauce” base and 2 tablespoons [¼ cup] hot water from the pot; set aside.

To the pot of boiling water, add the broccoli and cook until crisp-tender, 2 to 3 minutes. Drain, rinse under cold water, and shake off any remaining water. Finely chop and set aside. Do not clean the pot.

While the water is heating and the broccoli is cooking, prepare the onion.

Prep the onion; make the “cheesy” broccoli

Peel and finely chop enough onion to measure 1 cup [2 cups].

In the same pot used for the broccoli, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes. Add the broccoli and cook, stirring occasionally, until tender, 2 to 3 minutes.

Gently stir in the “Alfredo sauce.” Remove from the heat and season to taste with salt and pepper.

While the “cheesy” broccoli is cooking, prepare the chicken.

Prep and cook the chicken

Pat the chicken dry with a paper towel; season with salt, pepper, and the garlic-herb blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate.

While the chicken is cooking, prepare the relish.

Make the tomato-pesto relish

Cut away the core from the tomato; coarsely chop the tomato.

In a small bowl, stir together the tomato and half the basil pesto (or more as desired). Season to taste with salt, pepper, and as much balsamic vinegar as you like and toss to coat.

Serve

Transfer the “cheesy” broccoli to individual plates. Top with the chicken, spoon on the tomato-pesto relish, and serve.

Kids Can!

Fill a sauce pot with water for the broccoli.
Measure the onion.
Time the chicken.
Stir the tomato-pesto relish.
Top the chicken with the relish.

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