Chicken breasts with salsa verde and succotash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Chicken breasts with salsa verde and succotash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

20–35 Minutes

This citrus- and herb-packed salsa verde brings a flavor boost to your plate. Our version brightens both the chicken and the summery succotash in this Sunbasket and Williams Sonoma collaboration.

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In your bag

1 bag serves 2 (2 bags serve 4)
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 bag.
  • 3 organic scallions
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ cup cooked white beans
  • ¼ pound organic grape or cherry tomatoes
  • ½ cup cooked lima beans
Chef's Tip
When zesting citrus, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and the meat is cooked through, about 10 minutes longer.

Nutrition per serving

Calories 600, Total Fat 35g (45% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 125mg (5% DV), Total Carb. 26g (9% DV), Fiber 7g (25% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 45g

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the salsa verde

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the scallions, parsley, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 3 to 4 tablespoons oil. Season to taste with salt and pepper and set aside (the salsa verde will be divided between the succotash and the cooked chicken).

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, 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. Wipe out the pan.
While the chicken cooks, prepare the ingredients for the succotash.

3

Cook the succotash

  • Rinse the white beans.
  • Cut the tomatoes in half.
In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Stir in the white beans and lima beans, season with salt and pepper, and cook until warmed through, 1 to 2 minutes. Remove from the heat and stir in the tomatoes and 2 tablespoons [¼ cup] salsa verde. Season to taste with salt and pepper.

Serve

Transfer the chicken and succotash to individual plates. Spoon the remaining salsa verde over the chicken and serve.
Kids Can!
  • Juice the lemon; measure the juice.
  • Strip the parsley leaves.
  • Stir the salsa verde.
  • Rinse the white beans.
  • Spoon the salsa verde over the chicken.
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