Chicken breasts with charred romaine and nectarine-almond salsa

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

Chicken breasts with charred romaine and nectarine-almond salsa

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

2 Servings, 560 Calories/Serving

25 – 35 Minutes

Grilled chicken breasts taste even better with our summery salsa spooned on top and grilled romaine and radishes served alongside.

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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.
  • Two 6-ounce boneless skinless chicken breasts
  • 3 tablespoons roasted almonds
  • 2 nectarines
  • 2 Roma tomatoes
  • ¼ teaspoon Marash chile flakes (optional)
  • 1 romaine heart
  • 2 or 3 red radishes
  • 1 lemon
  • Fresh mint

Chef's Tip

To get dinner on the table more quickly, use two pans: one to cook the chicken and another to char the romaine and radishes while the chicken cooks.

Make It Leaner: A little vinaigrette and some chopped roasted almonds can go a long way. By cutting the amount of both by half, you will reduce the calories by 70 and the fat by 7 grams per serving. The combination of the nectarines, tomatoes, and mint has so much flavor that you won’t miss the additional almonds or oil.

Nutrition per serving

Protein: 49g (98% DV), Fiber: 10g (40% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 430mg (18% DV), Carbohydrates: 34g (11% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts


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 grill pan or frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook until browned and cooked through, 5 to 7 minutes per side, depending on thickness. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the nectarine-almond salsa.


Start the nectarine-almond salsa

  • Coarsely chop the almonds.
  • Cut the nectarines in half and remove the pits; cut the fruit into ½-inch pieces.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
In a medium bowl, combine the almonds, nectarines, tomatoes, and as much Marash chile as you like. Let stand while you prepare the romaine and radishes.


Prep and cook the romaine and radishes

  • Keeping the root intact, cut the romaine in half lengthwise.
  • Trim the ends from the radishes. Cut the radishes into quarters.
In the same pan used for the chicken, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the romaine and radishes, cut sides down, and cook, turning the radishes once or twice, until lightly charred, 4 to 5 minutes. Transfer to a cutting board and cut each romaine half in half lengthwise.
While the romaine and radishes cook, finish the nectarine-almond salsa.


Finish the nectarine-almond salsa

  • Juice the lemon.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together 2 tablespoons lemon juice and 1 tablespoon oil; season to taste with salt and pepper. Add the vinaigrette and mint to the bowl with the salsa and stir to combine; season to taste with salt and pepper.



Transfer the chicken, romaine, and radishes to individual plates, top with the nectarine-almond salsa, and serve.

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