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

Santa Fe spiced chicken breasts with warm tomato-frisée salad

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

2 Servings, 460 Calories/Serving

20–35 Minutes

Our colorful spinach-parsley sauce and signature Santa Fe spice blend contribute big, bright flavor to this paleo, one-pan chicken dinner.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅓ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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.

2 boneless skinless chicken breasts (about 6 ounces each)
Sunbasket Santa Fe spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
¼ pound organic grape or cherry tomatoes
1 or 2 cloves organic peeled fresh garlic
1 head organic frisée or other chicory lettuce
1 organic lemon
Sunbasket spinach-parsley blend (EVOO - spinach - parsley)

Nutrition per serving

Calories 460, Total Fat 21g (27% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 170mg (7% DV), Total Carb. 11g (4% DV), Fiber 5g (18% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 56g

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 chicken

Pat the chicken dry with a paper towel; season with salt, if desired, and pepper. In a medium bowl, stir together the Santa Fe spice blend and 1 teaspoon [2 tsp] oil. Add the chicken and turn to coat.

In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] 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 plate. Do not clean the pan.
While the chicken cooks, start the salad.

Prep and cook the tomato-frisée salad

Cut the tomatoes in half.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Trim the root end from the frisée; coarsely chop the leaves. Transfer to a medium bowl.
Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]

In the same pan used for the chicken, if dry, add 2 teaspoons [4 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the tomatoes, season with salt, if desired, and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
Transfer the tomatoes and garlic to the bowl with the frisée, add 1 tablespoon [2 TBL] lemon juice, and toss to combine. Season with salt, if desired, and pepper.

Serve

Transfer the tomato-frisée salad and chicken to individual plates; drizzle the chicken with 1 tablespoon spinach-parsley blend. Serve the lemon wedges and remaining spinach-parsley blend on the side.

Kids Can!

Stir the spice blend and oil.
Press the garlic (if you have a press).
Juice the lemon; measure the juice.
Drizzle the spinach-parsley blend on the chicken.

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