Chicken breasts with cherry tomatoes, summer squash, and olives

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

Chicken breasts with cherry tomatoes, summer squash, and olives

Williams Sonoma

Chicken breasts with cherry tomatoes, summer squash, and olives

Soy-Free, Protein Plus

2 Servings, 710 Calories/Serving

20–35 Minutes

We looked to the Mediterranean for this simple yet satisfying chicken dinner, a Williams Sonoma and Sunbasket partnership.

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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.
  • 5 ounces orzo
  • 1 or 2 organic summer squash (about ¾ 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)
  • 3 tablespoons crumbled feta

Nutrition per serving

Calories 710, Total Fat 28g (36% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 340mg (15% DV), Total Carb. 63g (23% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 50g
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, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water to finish the dish (or you can use white wine instead).
While the water heats and the orzo cooks, start preparing the vegetables and chicken.


Prep and cook the vegetables

  • Trim the ends from the squash; cut the squash lengthwise into quarters, then crosswise into ½-inch pieces.
  • Peel and coarsely chop the shallots.
  • Cut the tomatoes in half.
  • Coarsely chop the olives.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in the shallots and cook until starting to soften, about 1 minute. Add the tomatoes, olives, and rosemary and cook, stirring occasionally, until the tomatoes start to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper; transfer to a plate. Wipe out the pan.


Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a cutting board to rest for 5 minutes. Add more oil between batches if needed. Cut the chicken crosswise into ¼-inch-thick slices. Do not clean the pan.
While the chicken rests, finish the dish.


Finish the dish

In the same pan used for the chicken, stir in ¼ cup white wine (from your pantry) or the reserved pasta cooking water and bring to a boil, scraping up any browned bits from the bottom of the pan. Stir in the vegetables and orzo and cook until warmed through and the sauce is thickened, 1 to 2 minutes. Remove from the heat, stir in the feta, and season to taste with salt and pepper.


Transfer the orzo and vegetables and the chicken to individual plates and serve.
Kids Can!
  • Fill the sauce pot with water for the orzo.
  • Time the orzo.
  • Set the table.