Chicken breasts with olive-leek sauce and sautéed kale

Chicken breasts with olive-leek sauce and sautéed kale

Pre-Prepped

Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Chicken breasts with olive-leek sauce and sautéed kale

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

2 Servings, 370 Calories/Serving

15 Minutes

Get ready to pour on the magic with our lemony olive-leek sauce, tailor-made for this fast chicken dinner served over just-wilted kale.

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Ingredients

  • In your bag:
  • Boneless skinless chicken breasts
  • Organic chopped kale
  • Sunbasket leek sauce (chicken broth - leeks - EVOO - garlic - lemon zest and juice - parsley - arrowroot powder - kosher salt - black pepper - dried oregano)
  • Pitted Kalamata olives

Nutrition per serving

Calories 370, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1010mg (44% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 4g (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

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 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. Do not clean the pan.

2

Cook the kale

In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the kale, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until wilted, 2 to 3 minutes. Transfer to individual plates.

3

Make the olive-leek sauce

In the same pan, stir in the leek sauce, 2 tablespoons water, and as many olives as you like. Bring to a boil, then remove from the heat and season to taste with salt and pepper.

Serve

Top the kale with the chicken and olive-leek sauce, and serve.
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