Chicken breasts with cherry tomatoes, summer squash, and olives
20 – 35 Minutes
We looked to the Mediterranean for this simple yet satisfying chicken dinner, a Williams Sonoma and Sun Basket partnership.
In your bag
- 5 ounces orzo
- 1 or 2 organic summer squash (about ½ pound total)
- 1 or 2 organic shallots
- 6 ounces organic cherry or Sungold tomatoes
- 2 tablespoons pitted Kalamata olives
- ½ teaspoon dried rosemary
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 2 tablespoons crumbled feta
In Step 4, we add a little white wine to the pan after cooking the chicken to make a light, easy sauce for the vegetables. But if you prefer, just use a little of the orzo cooking water instead. What you lose in acidity from the wine, you’ll gain in body from the starch in the cooking water.
Calories: 690, Protein: 49g (98% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 310mg (13% DV), Carbohydrates: 61g (20% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat
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.