Chicken breasts with charred romaine and stone fruit–almond salsa

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

One-Pan Meal

Chicken breasts with charred romaine and stone fruit–almond salsa

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

2 Servings, 480 Calories/Serving

25–40 Minutes

Browned chicken breasts taste even better with our summery salsa spooned on top and charred 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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic lemon
  • 1 organic peach or other stone fruit
  • 2 organic Roma or other tomatoes
  • 1 organic romaine heart
  • 2 or 3 organic radishes (about 2 ounces total)
  • 2 tablespoons 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.
Make It Leaner
A little vinaigrette and some chopped roasted almonds can go a long way. Using only half the amount of oil, lemon juice, and almonds for the salsa will cut 60 calories and 6 grams of fat per serving.
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.

Nutrition per serving

Calories: 480, Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 125mg (42% DV), Sodium: 85mg (4% DV), Carbohydrates: 18g (6% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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

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. 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 salsa.

2

Start the stone fruit–almond salsa

  • Juice the lemon.
  • Cut the peach in half and remove the pit; cut the fruit into ½-inch pieces.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
In a large bowl, stir together 2 tablespoons [¼ cup] lemon juice and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the peach 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.
  • Trim the ends from the radishes; 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 romaine and radishes are lightly charred, 2 to 4 minutes. Transfer to a cutting board. Add more oil between batches if needed. Season with salt and pepper and cut each romaine half in half lengthwise.
While the romaine and radishes cook, finish the salsa.

4

Finish the stone fruit–almond salsa

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

Serve

Transfer the chicken, romaine, and radishes to individual plates. Top with the stone fruit–almond salsa and serve.
Kids Can!
  • Juice the lemon.
  • Stir the lemon juice and oil.
  • Stir the vinaigrette, peach, and tomatoes.
  • Strip the mint leaves.
  • Stir the salsa.