In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken breasts with salsa verde–seasoned potatoes and fennel
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
20–35 Minutes
Simple and delicious often go hand in hand. And this meal is the perfect example. Juicy chicken teams up with crisp-edged potatoes seasoned with herbaceous salsa verde and licoricey fennel.
In your bag
- ½ pound organic gold new potatoes
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 1 organic lemon
- ¼ cup Italian salsa verde
- 5 ounces organic baby broccoli
- 1 organic fennel bulb
Nutrition per serving
Calories 490, Total Fat 26g (33% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 310mg (13% DV), Total Carb. 40g (15% DV), Fiber 9g (32% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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
Prep and cook the potatoes
- Scrub the potatoes. Cut the potatoes into ¼-inch coins.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes and cook, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer the potatoes to a plate and season to taste with salt and pepper. While the potatoes are cooking, prepare the chicken.
2
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
In another large frying pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ½-inch-thick slices.
While the chicken is cooking, prepare the remaining ingredients.
3
Prep the remaining ingredients
- Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]
- Set aside half the Italian salsa verde for the baby broccoli and fennel, the rest for serving.
- Trim the root ends from the baby broccoli.
- Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters crosswise.
4
Cook the baby broccoli and fennel
In the same pan used for the potatoes, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the baby broccoli and fennel and season with salt and pepper; cover and cook, stirring occasionally, until tender, about 4 minutes. Stir in half the Italian salsa verde.
Serve
Transfer the chicken, potatoes, baby broccoli, and fennel to individual plates. Drizzle with the remaining salsa verde and serve with the lemon wedges.
Kids Can!
- Time the cooking.
- Divide the salsa verde.
- Drizzle the salsa verde.