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
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 360 Calories/Serving
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!
- 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
Calories 360, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1070mg (47% DV), Total Carb. 19g (7% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 30g
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.
Wash produce before use
Cook your protein
- Pat your protein dry with a paper towel. 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.
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.
Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 for rib-eyes and New York strips and 6 to 8 minutes for top sirloins. 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