Chicken breasts with charred romaine and mango-almond salsa

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

Chicken breasts with charred romaine and mango-almond salsa

Chicken breasts with charred romaine and mango-almond salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

25–40 Minutes

This vividly colored chicken dish is a brilliant mix of flavors and textures, with a juicy salsa that gets crunch from almonds, plus crisp-tender vegetables charred with umami-rich seasoning.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 organic mango
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic romaine heart or other lettuce
  • Sunbasket Montreal seasoning (granulated garlic - onion powder - sweet paprika - coriander - dried dill)
  • 2 or 3 organic radishes (about 2 ounces total)
  • 3 tablespoons dry-roasted almonds
  • 4 or 5 sprigs organic fresh mint
Chef's Tip
To get dinner on the table even faster, use two large frying pans: one to cook the chicken and another to char the romaine and radishes while the chicken cooks.
Shine from the Inside Out
Bold flavors are often a strong indicator of bold healing properties. Radishes are a great example. With cancer-fighting properties, these sharp, peppery-tasting gems add a subtle pop of color and spicy zing that’s pleasing to both the eye and the palate.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer. For the vegetables, prepare the lettuce and radishes as directed in Step 3; thread the radishes onto skewers (if wooden, soak in water for 10 minutes before using). Set the lettuce and radishes, cut sides down, directly over the heat and grill, turning once or twice, until lightly charred. Follow the remaining instructions as written.

Nutrition per serving

Calories 560, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 85mg (4% DV), Total Carb. 26g (9% DV), Fiber 7g (25% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Contains: Tree Nuts (almond)

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 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. 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, start preparing the salsa.

2

Start the mango-almond salsa

  • Zest and juice the lemon, keeping the zest and juice separate.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into ½-inch pieces.
  • Cut the tomatoes in half.
In a large bowl, stir together the lemon zest, 2 tablespoons [¼ cup] lemon juice, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the mango and tomatoes and stir to coat.

3

Prep and cook the romaine and radishes

  • Keeping the root end intact, cut the romaine in half lengthwise. Brush the romaine all over with 1 teaspoon [2 tsp] oil and season lightly with half the Montreal steak seasoning.
  • Cut the radishes lengthwise into quarters.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, add the romaine and radishes, cut sides down, and cook, turning the radishes once or twice, until the vegetables are lightly charred, 2 to 4 minutes. Transfer to a cutting board. Add more oil between batches if needed. Season both vegetables to taste with salt and pepper and as much of the remaining steak seasoning as you like. Cut each romaine half in half lengthwise.
While the romaine and radishes cook, finish the salsa.

4

Finish the mango-almond salsa

  • Coarsely chop the almonds.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the mango and tomatoes, stir in the almonds and mint. Season to taste with salt and pepper.

Serve

Transfer the chicken, romaine, and radishes to individual plates. Top with the mango-almond salsa and serve.
Kids Can!
  • Juice the lemon.
  • Stir the lemon zest and juice and oil.
  • Stir the vinaigrette, mango, and tomatoes.
  • Strip the mint leaves.
  • Stir the salsa.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.