In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken breasts with olive-leek sauce and sautéed kale
Carb-Conscious, Soy-Free, Dairy-Free, Paleo, Gluten-Free
2 Servings, 370 Calories/Serving
Our chef braises the olives and leeks with lemon juice, garlic, and EVOO. Our nutritionist gives the thumbs up on all that kale loaded with antioxidants. You add the final heat. Go team!
- In your bag:
- Your choice of protein
- Organic shredded kale
- Sunbasket leek sauce (chicken broth - leeks - extra virgin olive oil - garlic - lemon zest and juice - parsley - arrowroot powder - kosher salt - black pepper - dried oregano)
- Pitted Kalamata olives
Calories: 370, Protein: 31g (62% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 1080mg (45% DV), Carbohydrates: 20g (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.
Wash produce before use
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp or scallops, rinse and drain, then pat dry). Season 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 your protein (skin side down for snapper).
Chicken: Cook the chicken, 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.
Fish: Cook the fish until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.
Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a plate. Do not clean the pan.
Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
Cook the kale
Make the olive-leek sauce