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

Gluten-Free, Carb-Conscious, Dairy-Free, Soy-Free, Paleo

2 Servings, 370 Calories/Serving

15 Minutes

Our chefs braise the olives and leeks with lemon juice, garlic, and EVOO, while our nutritionists give the thumbs up on all the antioxidant-rich kale. Go team!

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Ingredients

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 box.
  • In your bag:
  • Your choice of protein
  • Organic shredded kale or other leafy greens
  • Sunbasket leek sauce (Sunbasket chicken broth - organic leeks - extra virgin olive oil - 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: 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.

Instructions

Wash produce before use

1

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.

2

Cook the kale

In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat 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 and bring to a boil, then remove from the heat. Season to taste with salt and pepper.

Serve

Top the kale with your protein and olive-leek sauce and serve.