Chicken and zhug with citrus-romaine salad

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

Chicken and zhug with citrus-romaine salad

Chicken and zhug with citrus-romaine salad

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

2 Servings, 440 Calories/Serving

20 Minutes

The herb-packed Middle Eastern condiment zhug is like chimichurri with a mildly spicy kick. Its flavor pops on seared chicken breasts, alongside a bright citrus-romaine salad.

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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.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket zhug spice blend (coriander - cumin - cardamom - cayenne - cloves)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic orange
  • ¼ pound organic grape or cherry tomatoes
  • 1 head organic Artisan romaine or other lettuce
  • Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)

Nutrition per serving

Calories 440, Total Fat 24g (31% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 140mg (6% DV), Total Carb. 19g (7% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 37g

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.


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

Wash produce before use


Make the zhug

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
In a small bowl, stir together the parsley, cilantro, zhug spice blend, and 4 teaspoons [2 TBL plus 2 tsp] oil; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


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 plate. Do not clean the pan.
While the chicken cooks, prepare the citrus-romaine salad.


Make the citrus-romaine salad

  • Using your hands or a sharp knife, peel the orange; cut the fruit crosswise into ¼-inch-thick slices, then, if desired, cut the slices into quarters. Discard any seeds.
  • Cut the tomatoes in half.
  • Trim the root end from the romaine; coarsely chop the leaves.
In a large bowl, stir together the sherry vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the orange, tomatoes, and romaine and toss to combine. Season to taste with salt and pepper.


Transfer the citrus-romaine salad and chicken to individual plates. Top the chicken with the zhug and serve.
Kids Can!
  • Strip the parsley leaves.
  • Stir the zhug.
  • Peel the orange by hand.
  • Assemble the salad.
  • Top the chicken with the zhug.