Chicken breasts with salsa verde and sweet potato fries
Gluten-Free, Soy-Free, Dairy-Free, Paleo
30 – 40 Minutes
Salsa verde, salty capers, aromatic herbs, and sweet potato fries round out a perfect paleo and gluten-free chicken dinner, a colorful treat for all.
In your bag
- 2 sweet potatoes
- 4 boneless skin-on chicken breasts (about 6 ounces each)
- ½ cup pitted Castelvetrano olives
- 1 tablespoon capers
- 3 scallions
- 1 lemon
- 6 or 7 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 1 anchovy fillet (optional)
- 5 or 6 red radishes
- ¼ cup roasted almonds
- 3 ounces baby arugula
Salsa verde means “green sauce” in both Spanish and Italian; the condiment is popular in both countries. While there are countless versions, they almost always include chopped fresh herbs and aromatics such as scallions, which turn the olive oil a beautiful green.
Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 110mg (37% DV), Sodium: 480mg (20% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 29g (10% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Fish, tree nuts.