In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken breasts with Mediterranean artichoke and green bean salsa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 380 Calories/Serving
20 Minutes
Hungry? This gluten-free chicken dinner features a Mediterranean salsa chock-full of goodness: artichokes, chickpeas, green beans, and fresh parsley with Italian vinaigrette. Yum!
In your bag
- ¼ pound organic green beans
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- 1 organic red or other bell pepper
- ¾ cup cooked quartered artichoke hearts
- ½ cup cooked chickpeas
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
Nutrition per serving
Calories 380, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 300mg (13% DV), Total Carb. 25g (9% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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
Prep and cook the green beans
- Trim the stem ends from the green beans if needed.
Bring a medium sauce pot of water, salted if desired, to a boil. Add the beans and cook until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Cut the beans into ½-inch lengths.
While the water heats and the beans cook, prepare the chicken.
2
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season with salt, if desired, and pepper and the garlic-herb blend.
In a large frying pan over medium-high heat, warm 1 to 2 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.
While the chicken is cooking, prepare the remaining ingredients.
3
Prep the remaining ingredients; finish the salsa
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
- Coarsely chop the artichokes.
- Rinse the chickpeas.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Serve
Kids Can!
- Rinse the chickpeas.
- Strip the parsley leaves.
- Assemble the salsa.