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Mediterranean lemon chicken

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

15 Minutes

Transport your taste buds to the sun-drenched landscapes of the Mediterranean in mere minutes with this lemony chicken dish.

Ingredients

In your bag:
Boneless skinless chicken breasts
Organic baby broccoli
Organic bell pepper
Cooked quartered artichoke hearts
Pitted Kalamata olives
Sunbasket lemon dressing (EVOO - lemon zest and juice - garlic - kosher salt - black pepper - dried oregano)

Nutrition per serving

Calories 570, Total Fat 42g (54% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 700mg (30% DV), Total Carb. 18g (7% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 30g

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

Wash produce before use

Cook the chicken

Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Cut the chicken into ½-inch-thick slices. Do not clean the pan.

Cook the vegetables

Trim the root ends from the baby broccoli.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli, and cook, stirring occasionally, for 2 minutes. Add the bell pepper, artichokes, and olives, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until just tender and heated through, 2 to 3 minutes.

Serve

Transfer the chicken and vegetables to individual plates. Drizzle with as much lemon dressing as you like and serve the remaining dressing on the side.

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