Chicken breasts and muhammara with apple-celery salad

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

20-Minute Meal

Chicken breasts and muhammara with apple-celery salad

Diabetes-Friendly, Family-Friendly, Mediterranean, Lean & Clean, Gluten-Free, Paleo, Dairy-Free, Soy-Free

2 Servings, 570 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)
Sun Basket 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 skin-on 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
  • Sun Basket muhammara (walnuts - roasted red peppers - pomegranate juice - EVOO - fresh garlic - fresh lemon juice - 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.
Make It Leaner
Use just 2 teaspoons [4 tsp] oil to cook the chicken in Step 1 and to dress the salad in Step 2 and you’ll shave off 60 calories and 7 grams fat per serving.

Nutrition per serving

Calories: 570, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 4g (20% DV), Cholesterol: 125mg (42% DV), Sodium: 240mg (10% DV), Carbohydrates: 31g (10% DV), Total Sugars: 18g, Added Sugars: 2g (4% DV).
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.

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.