Your choice of protein with romesco, vegetables, and almonds

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.

Your choice of protein with romesco, vegetables, and almonds

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

2 Servings, 450 Calories/Serving

15–20 Minutes

This gem of a recipe pops with our romesco’s tangy, smoky, garlicky flavor. Plus the sauce is full of fiber, protein, and healthy fats. Thank you, almonds!

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.

Your choice of protein
Organic baby broccoli
Organic yellow squash or zucchini
Organic lemon
Sliced almonds
Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)

Nutrition per serving

Calories 450, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 420mg (18% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Tree Nuts (almond)

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 or scallops, 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 snapper).

Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean 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 cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.

Prep the remaining ingredients; cook the vegetables

Trim the root ends from the baby broccoli.
Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
Cut the lemon into wedges for garnish

In the same pan, if dry, add 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli, season with salt and pepper, and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the squash and almonds and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the squash is tender and the almonds are golden, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Spread the romesco on individual plates and top with your protein and the vegetables. Serve the lemon wedges on the side.

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