In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared chicken breasts with tomato salsa, asparagus, and chopped eggs
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 460 Calories/Serving
Chicken breasts compete with asparagus for attention and flavor in this easy yet sophisticated paleo dish.
In your bag
- 2 organic eggs
- ¼ pound organic grape or cherry tomatoes
- 1 or 2 organic shallots
- 1 organic lemon
- 3 tablespoons roasted pumpkin seeds
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 10 ounces organic asparagus
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 460, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 280mg (93% DV), Sodium 180mg (8% DV), Total Carb. 16g (6% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 52g
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.
Wash produce before use
Cook the eggs
While the eggs cook, prepare the tomato salsa and start the chicken.
Make the tomato salsa
- Cut the tomatoes in half.
- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Zest and juice the lemon, keeping the zest and juice separate.
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
While the chicken cooks, prepare the remaining ingredients.
Prep the remaining ingredients; cook the asparagus
- Snap off the woody ends from the asparagus.
- Finely chop the eggs (see Chef’s Tip) and season to taste with salt and pepper. Set aside for garnish.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
- Peel the eggs.
- Juice the lemon.
- Stir the salsa.
- Snap the ends off the asparagus.
- Strip the parsley leaves.