Provençal vegetables with your choice of protein and chimichurri

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

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Provençal vegetables with your choice of protein and chimichurri

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

2 Servings, 580 Calories/Serving

15 Minutes

The South of France meets Argentina in this jet-setter of a dish featuring brightly colored vegetables and our herbaceous chimichurri, served over your favorite protein.

Ingredients

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 box.

In your bag:
Your choice of protein
Organic sugar snap or snow peas
Organic zucchini and/or yellow squash
Organic grape or cherry tomatoes
Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - kosher salt - cumin)

Nutrition per serving

Calories 580, Total Fat 45g (58% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 220mg (10% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 9g (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 your protein

Pat your protein dry with a paper towel (if using shrimp, rinse and drain, then pat dry). Season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein (skin side down for salmon).

Salmon: Cook the salmon until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.

Jumbo shrimp: Cook the shrimp, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan.

Chicken: Cook the chicken, 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 to rest for 5 minutes. Do not clean the pan.

Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips. Transfer to a plate to rest for 5 minutes. Do not clean the pan.

Prep and cook the vegetables

Trim the ends from the snap or snow peas if needed.
Cut the zucchini in half lengthwise, then cut crosswise into ¼-inch-thick half-moons.

In the same pan used for your protein, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the peas, zucchini, and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables are lightly browned and tender, 3 to 5 minutes. Remove from heat.

Serve

Transfer your protein and the vegetables to individual plates. Drizzle the chimichurri over your protein and serve.

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