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

Chicken cutlets with rice pilaf and Waldorf salad

Gluten-Free Friendly, Soy-Free

2 Servings, 600 Calories/Serving

30–40 Minutes

This one-pan meal riffs on a classic stovetop chicken and rice casserole. We’ve put the Waldorf salad on top, so that you have a one-pot meal that’s easy to cook, serve, and clean up.

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.

Four ¼-pound chicken cutlets
2 lemons
Waldorf dressing base (Greek yogurt - maple syrup - Dijon mustard - salt - black pepper)
1 cup jasmine rice
Rice seasoning blend (porcini powder - granulated garlic - sweet paprika)
1 cup chicken broth
¼ pound seedless green grapes
2 celery ribs
1 Gala apple
½ cup walnuts
Fresh flat-leaf parsley
1 teaspoon sumac

Nutrition per serving

Calories: 600, Protein: 32 g, Total Fat: 27 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 4 g, Cholesterol: 65 mg, Carbohydrates: 59 g, Fiber: 5 g, Added Sugar (Maple Syrup; chicken broth contains trace amounts of organic cane sugar): 2 g, Sodium: 690 mg
Contains: tree nuts, milk

Instructions

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

Wash produce before use

Brown the chicken and lemon slices

Cut off a small corner of the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Cut the chicken in half on the diagonal; season with salt and pepper.
Cut half of 1 lemon into ¼-inch-thick slices.
Juice the other lemon half. In a small bowl, stir together the lemon juice and Waldorf dressing base. Set aside for serving. Reserve the remaining lemon for the salad and rice.

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate. Do not clean the pan.
In the same pan over medium-high heat, add the lemon slices and cook until lightly browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken. Do not clean the pan.

Cook the rice

In the same pan used for the chicken, if dry, add 1 tablespoon oil and warm over medium heat until hot but not smoking. Stir in the rice and seasoning blend, season with salt and pepper, and toast until fragrant, 1 to 2 minutes. Add the chicken broth and 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 18 minutes.
While the rice cooks, prepare the Waldorf salad.

Make the Waldorf salad

Remove any stems from the grapes.
Cut the grapes in half.
Trim the ends from the celery; thinly slice the celery on the diagonal.
Cut the apple into quarters and cut away the core; coarsely chop the fruit.
Zest the remaining lemon; set aside for the rice.
Juice the lemon; set aside half for the rice.

In a medium bowl, combine the grapes, celery, apple, walnuts, half the lemon juice, and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper.

Finish the chicken and rice

Strip the parsley leaves from the stems. Coarsely tear half the leaves; set aside the whole leaves for garnish.

To the pan with the cooked rice, stir in the torn parsley, lemon zest, and remaining lemon juice. Place the chicken and lemon slices on top of the rice. Cover and cook over low heat until the chicken is cooked through, 3 to 5 minutes.
Remove from the heat and spoon the Waldorf salad on top. Garnish with the parsley leaves and sumac.

Serve

Transfer the chicken, rice, and Waldorf salad to individual plates. Serve the Waldorf dressing on the side.

Kids can!

Juice the lemons.
Remove the grape stems.
Make the dressing and dress the salad.
Strip the parsley leaves.
Serve the meal.

View full recipe details