Chicken breasts with salsa verde–seasoned potatoes and fennel

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

Chicken breasts with salsa verde–seasoned potatoes and fennel


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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 5 ounces organic baby broccoli
  • 1 organic fennel bulb
  • 10 ounces sous vide potatoes
  • ¼ cup Italian salsa verde
  • 1 organic lemon

Nutrition per serving

Calories 490, Total Fat 26g (33% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 590mg (26% DV), Total Carb. 37g (13% DV), Fiber 10g (36% 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.


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

Wash produce before use


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 teaspoons 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. 

Meanwhile, prepare the vegetables and garnish.



Prep the vegetables and garnish

  • Trim the root ends from the baby broccoli.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters crosswise.
  • Cut a small corner from the potato packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Set aside half the Italian salsa verde for serving.
  • Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]


Cook the vegetables

In another large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sous vide potatoes and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes. Transfer the potatoes to a plate and season to taste with salt and pepper. 

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.


Transfer the chicken and vegetables to individual plates. Drizzle with the remaining salsa verde and serve with the lemon wedges.

Kids Can!
  • Drain the potatoes.
  • Divide the salsa verde.
  • Time the cooking.
  • Drizzle the salsa verde.
  • Squeeze the lemon wedges.