Seared chicken breasts with tomato salsa, asparagus, and chopped eggs

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

Soy-Free, Carb-Conscious, Gluten-Free, Paleo, Dairy-Free, Mediterranean, Lean & Clean

2 Servings, 460 Calories/Serving

35–50 Minutes

Chicken breasts compete with asparagus for attention and flavor in this easy yet sophisticated paleo dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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

Nutrition per serving

Calories: 460, Protein: 52g (104% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 280mg (93% DV), Sodium: 180mg (8% DV), Carbohydrates: 16g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.

Instructions

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

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.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Zest and juice the lemon, keeping the zest and juice separate.
In a medium bowl, stir together the tomatoes, shallots, 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 (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.
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

Transfer the chicken and asparagus to individual plates. Top the chicken with the tomato salsa and sprinkle the chopped eggs over the asparagus. Garnish with the parsley and serve.
Kids Can!
  • Peel the eggs.
  • Juice the lemon.
  • Stir the salsa.
  • Snap the ends off the asparagus.
  • Strip the parsley leaves.