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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

Gluten-Free, Carb-Conscious, Dairy-Free, Soy-Free, Lean & Clean, Mediterranean, Diabetes-Friendly

2 Servings, 490 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 meal. The broccoli is chock-full of heart-healthy nutrients like folate, iron, and potassium.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅛ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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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.
  • ¼ cup rainbow quinoa
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • ½ pound organic broccoli
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket broccoli spice blend (coriander - cumin - cardamom - cayenne - cloves)
  • Sun Basket diablo sauce (tomatoes - EVOO - tomato paste - fresh garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)

Make It Leaner

Use just half the diablo sauce to cut 20 calories and 3 grams of fat per serving. The leftover sauce is perfect with eggs the next morning (we love it on huevos rancheros or even with a simple scramble).

Nutrition per serving

Calories: 490, Protein: 46g (92% DV), Fiber: 7g (28% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 125mg (42% DV), Sodium: 450mg (19% DV), Carbohydrates: 34g (11% 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.

Instructions

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and ½ cup [1 cup] water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] 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.

3

Prep and caramelize the onion

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

4

Prep and cook the broccoli

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Coarsely chop half the cilantro; save the remaining cilantro for another use.
In the same pan used for the chicken, if dry, add 2 teaspoons [3 tsp] 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, if desired, 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 with salt, if desired, and pepper.

Serve

Transfer the broccoli and quinoa to individual plates. Top the quinoa with the chicken, spoon over the diablo sauce, and serve.

Kids Can!

  • Rinse the quinoa.
  • Measure the water for the quinoa and broccoli.
  • Top the chicken with the diablo sauce.

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The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.