Chicken breasts with cherry tomatoes, summer squash, and olives
25 – 35 Minutes
We looked to the Mediterranean for this simple yet satisfying gluten-free dinner, a Williams Sonoma and Sun Basket partnership.
In your bag
- 5 ounces gluten-free quinoa orzo
- 1 summer squash
- 1 or 2 shallots
- 6 ounces cherry tomatoes
- 2 tablespoons Kalamata olives
- 1 sprig fresh rosemary
- Two boneless skin-on chicken breasts (about 6-ounces each)
- 2 tablespoons crumbled feta
To make a light, easy sauce for the vegetables, in Step 4 we add a little white wine to the pan after cooking the chicken. 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.
Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 560mg (23% DV), Carbohydrates: 64g (21% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.