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.

Chicken breasts with olive-leek sauce and sautéed kale


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, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 360 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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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 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

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.


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.


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