In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Seared chicken breasts with tomato salsa, asparagus, and chopped eggs
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 440 Calories/Serving
35–50 Minutes
Chicken breasts compete with asparagus for attention and flavor in this easy yet sophisticated dish.
In your bag
- 2 eggs
- ¼ pound organic grape or cherry tomatoes
- 3 organic scallions
- 1 organic lemon
- 3 tablespoons roasted pumpkin seeds
- 2 boneless skinless chicken breasts (5 to 6 ounces each)
- 10 ounces organic asparagus
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 440, Total Fat 20g (26% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 280mg (93% DV), Sodium 190mg (8% DV), Total Carb. 14g (5% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 52g
Contains:
Eggs
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.
Instructions
Wash produce before use
1
Cook the eggs
Bring a medium sauce pot of water to a boil and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the tomato salsa and start the chicken.
2
Make the tomato salsa
- Cut the tomatoes in half.
- Trim the root ends from the scallions; thinly slice the scallions.
- Zest and juice the lemon, keeping the zest and juice separate.
In a medium bowl, stir together the tomatoes, scallions, pumpkin seeds, lemon zest, 2 tablespoons [¼ cup] lemon juice, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.
3
Prep and 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 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly 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. Do not clean the pan.
While the chicken cooks, prepare the remaining ingredients.
4
Prep the remaining ingredients; cook the asparagus
- Snap off the woody ends from the asparagus.
- Finely chop the eggs 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.
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 asparagus, season with salt and pepper, and cook, turning occasionally, until crisp-tender, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.
Serve
Kids Can!
- Peel the eggs.
- Juice the lemon.
- Stir the salsa.
- Snap the ends off the asparagus.
- Strip the parsley leaves.