Chicken breasts with Mediterranean artichoke and green bean salsa

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

Chicken breasts with Mediterranean artichoke and green bean salsa

Chicken breasts with Mediterranean artichoke and green bean salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 470 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!

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅓ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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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.
  • 6 ounces organic green beans
  • 2 boneless skinless chicken breasts (about 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 (EVOO - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Make It Ahead
You can make the green bean salsa (Steps 1 and 3) up to 1 day ahead, but wait to strip and chop the parsley leaves. Cover and refrigerate the salsa overnight. When ready to serve, let the salsa come to room temperature, prep and add the parsley, and reseason to taste as you proceed with the rest of the recipe (Step 2).

Nutrition per serving

Calories 470, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 280mg (12% DV), Total Carb. 30g (11% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 41g

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

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 cooks, 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.
In a large bowl, combine the green beans, bell pepper, artichokes, chickpeas, and parsley. Add the Italian vinaigrette and toss to coat. Season with salt, if desired, and pepper.

Serve

Transfer the chicken and artichoke and green bean salsa to individual plates and serve.
Kids Can!
  • Rinse the chickpeas.
  • Strip the parsley leaves.
  • Assemble the salsa.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

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