Chicken breasts with olive-leek sauce and sautéed kale

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Chicken breasts with olive-leek sauce and sautéed kale

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

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

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 box.
Chicken breasts with olive-leek sauce and sautéed kale
  • In your bag:
  • Boneless skinless chicken breasts
  • Organic chopped kale
  • Sun Basket 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, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 1010mg (42% DV), Carbohydrates: 21g (7% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).

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

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.