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

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)
Shine from the Inside Out
Tired after spending the day soaking up the warm summer rays? Satisfy your hunger—and thirst!—with a refreshing citrus-romaine salad. Bursting with vitamin C, oranges, parsley, and tomatoes also contain antioxidants that protect your cells and skin.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

Serve

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.
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