In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pre-Prepped
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, <600 Calories, Protein Plus
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!
Ingredients
- 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, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1080mg (47% DV), Total Carb. 20g (7% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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
3
Make the olive-leek sauce
Serve