Chicken breasts with salsa verde and sweet potato fries

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

Tyler Florence

Chicken breasts with salsa verde and sweet potato fries

Gluten-Free, Soy-Free, Dairy-Free, Paleo

4 Servings, 630 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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

Ingredient IQ

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.

Nutrition per serving

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.


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

Wash produce before use


Roast the sweet potato fries

Heat the oven to 450°F.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potato wedges with 1 tablespoon oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. Transfer to a plate.
While the potatoes roast, cook the chicken.


Prep and roast the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large ovenproof frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer the pan to the oven and roast until the chicken is cooked through, 5 to 7 minutes. Remove from the oven and let rest.
While the potatoes and chicken roast, prepare the salsa verde and the salad.


Make the salsa verde

  • Finely chop the olives and capers.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Zest the lemon.
  • Juice the lemon, keeping the zest and juice separate; set aside 1 teaspoon juice for the salad.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Strip the thyme leaves from the stems.
  • If using, finely chop the anchovy.
In a medium bowl, stir together the olives, capers, scallions, lemon zest and remaining lemon juice, parsley, thyme, 2 to 3 tablespoons oil, and as much anchovy as you like. Season to taste with salt and pepper.


Make the arugula salad

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Coarsely chop the almonds.
In a large bowl, combine the arugula, radishes, almonds, 1 teaspoon lemon juice, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper.



Transfer the chicken, sweet potato fries, and salad to individual plates. Spoon the salsa verde over the chicken and serve.

Kids Can!

  • Prepare the sweet potatoes for roasting.
  • Juice the lemon.
  • Strip the parsley and thyme leaves.
  • Stir together the salsa verde.
  • Toss the salad.

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