Chicken diablo with broccoli and caramelized onion

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

Chicken diablo with broccoli and caramelized onion

Chicken diablo with broccoli and caramelized onion

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

2 Servings, 470 Calories/Serving

25–40 Minutes

Our signature diablo glaze gives color and gentle heat to this meal, while caramelized onion and cilantro take simply cooked broccoli to new heights.

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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.
  • ¼ cup rainbow quinoa
  • ¼ pound organic grape or cherry tomatoes
  • Chicken options:
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 boneless skinless chicken thighs (about 5 ounces each)
  • 1 organic yellow onion
  • ½ pound organic broccoli
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket diablo glaze (water - tomatoes - extra virgin olive oil - tomato paste - garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
Ingredient IQ

Did you know Mexican oregano (in our Sunbasket diablo glaze) comes from an entirely different plant family than Mediterranean oregano? The Mexican variety is related to lemon verbena and is a bit more citrusy with notes of anise, compared to the many Mediterranean varieties, which are related to mint and have earthier, more peppery flavors. The two types of oregano can be used interchangeably, but a dish will taste more authentic when you use the type that matches the recipe’s origin.

Nutrition per serving

Calories 470, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 220mg (10% DV), Total Carb. 33g (12% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 46g

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

Cook the quinoa

  • Rinse the quinoa.
  • Cut the tomatoes into quarters.
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, stir in the tomatoes, and season to taste with salt and pepper. 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 and pepper.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] 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 onion.

3

Prep and caramelize the onion

  • Peel and thinly slice the onion.
In a medium frying pan over medium heat, warm 2 teaspoons [1 TBL] 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. Remove from the heat and season to taste with salt and pepper.
While the onion cooks, prepare the broccoli and finish the dish.

4

Prep and cook the broccoli; finish the dish

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Coarsely chop the cilantro.
In the same pan used for the chicken, if dry, add 2 teaspoons [1 TBL] oil. Warm over medium-high heat until hot but not smoking. Add the broccoli and ¼ cup [⅓ cup] water, season with salt and pepper, and cook, stirring occasionally, until the broccoli starts 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.

Serve

Transfer the broccoli and quinoa to individual plates. Top the quinoa with the chicken, drizzle with the diablo glaze, and serve.

Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa and broccoli.
  • Drizzle the diablo glaze.
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