Chicken breasts and muhammara with apple-celery salad

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

Chicken breasts and muhammara with apple-celery salad

20-Minute Meal

Chicken breasts and muhammara with apple-celery salad

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

2 Servings, 540 Calories/Serving

20 Minutes

Muhammara, a Levantine red pepper and walnut spread, makes a sweet-tangy schmear for pan-cooked chicken breasts, served with a fresh apple-celery 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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic lemon
  • 1 or 2 organic carrots (about 3 ounces total)
  • 1 or 2 organic celery ribs (about ¼ pound total)
  • 1 organic Fuji or other apple
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket muhammara (walnuts - roasted red peppers - pomegranate juice - extra virgin olive oil - apple cider vinegar - garlic - kosher salt - Aleppo chile flakes - cumin)
  • 1 teaspoon Aleppo chile flakes (optional)
Chef's Tip

To give the carrot ribbons in the salad extra crunch, shave them before starting the rest of the recipe; let stand in ice water while you prep and cook the chicken. Drain and pat dry before adding to the salad in Step 2.

Nutrition per serving

Calories 540, Total Fat 37g (47% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 600mg (26% DV), Total Carb. 29g (11% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Tree Nuts (walnut)

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

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

Wash produce before use

1

Prep and cook the chicken

  • Remove the skin from 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 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly 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. Add more oil between batches if needed.
While the chicken cooks, prepare the salad.

2

Make the apple-celery salad

  • Juice the lemon.
  • Peel the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons.
  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into ¼-inch-thick slices.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together 2 tablespoons [¼ cup] lemon juice and 1 tablespoon [2 TBL] oil. Add the carrots, celery, apple, and mint and toss to combine. Season to taste with salt and pepper.

Serve

Smear each individual plate with 2 tablespoons muhammara. Top with the chicken and spoon the apple-celery salad alongside. Sprinkle the chicken and salad with as much Aleppo chile as you like. Serve the remaining muhammara on the side.
Kids Can!
  • Juice the lemon.
  • Strip the mint leaves.
  • Stir together the apple-celery salad.
  • Smear the plates with muhammara.
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