Chicken breasts diablo with broccoli and caramelized onion

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

Heart-Check Certified

Chicken breasts diablo with broccoli and caramelized onion

Lean & Clean, Gluten-Free, Soy-Free, Paleo, Mediterranean, Dairy-Free

2 Servings, 440 Calories/Serving

20 – 35 Minutes

A fragrant spice blend makes broccoli the star here, while our signature diablo sauce gives color and gentle heat to this heart-healthy paleo meal.

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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 skinless chicken breasts (about 6 ounces each)
  • 1 yellow onion
  • ½ pound broccoli (see Market Watch note)
  • 6 or 7 sprigs fresh cilantro
  • Broccoli spice blend (coriander - cumin - cardamom - cayenne - cloves)
  • Sun Basket diablo sauce (tomatoes - olive oil - tomato paste - fresh garlic - salt - dried New Mexican chiles - coriander - dried Mexican oregano)

Make It Leaner

Use just half the diablo sauce and save the rest to cut 20 calories and 3 grams of fat per serving. The leftover sauce is perfect for your favorite egg breakfast the next day (we love it on huevos rancheros).

Market Watch
Winter is when brassicas such as broccoli, cauliflower, and Brussels sprouts taste sweetest, but it’s also when the organic crops can be the most vulnerable. Luckily, they share similar flavors and textures, making them easy to swap. Instead of broccoli crowns, you may receive organic baby broccoli, cauliflower, or Brussels sprouts in your bag. Follow these prep instructions, then proceed with the recipe as written.
For baby broccoli, trim the root ends and cut the broccoli into 1-inch lengths.
For cauliflower, cut into 1-inch florets, discarding any leaves or thick stalks.
For Brussels sprouts, trim the stem ends and cut the sprouts in half lengthwise.

Nutrition per serving

Calories: 440, Protein: 43g (86% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 450mg (19% DV), Carbohydrates: 18g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).

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.


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

Wash produce before use


Prep and 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. 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. Do not clean the pan.
While the chicken cooks, prepare the onion.


Prep and caramelize the onion

  • Peel and thinly slice the onion.
In a medium frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until browned and softened, 8 to 10 minutes.
While the onion cooks, prepare the broccoli.


Prep and cook the broccoli

  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
  • Coarsely chop half the cilantro; save the rest for another use.
In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the broccoli, spice blend, and ¼ cup [⅓ cup] water, season with salt and pepper, and cook, stirring occasionally, until the broccoli is lightly browned and starting to soften, 5 to 8 minutes. Remove from the heat, stir in the caramelized onion and cilantro, and season to taste with salt and pepper.


Transfer the chicken to individual plates. Top with the diablo sauce and serve the broccoli on the side.

Kids Can!

  • Measure the water for the broccoli.
  • Garnish the broccoli with cilantro.
  • Top the chicken with the diablo sauce.

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