One-pan chicken puttanesca with kale and olives

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

20-Minute Meal

One-pan chicken puttanesca with kale and olives

Paleo, Soy-Free, Lean & Clean, Mediterranean, Dairy-Free, Gluten-Free

2 Servings, 460 Calories/Serving

20 Minutes

A great combo of our custom puttanesca sauce plus capers, olives, and fresh basil come together in a one-pan chicken dinner that’s easy and delicious.

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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 boneless skin-on chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 3 sprigs organic fresh oregano
  • 3 tablespoons pitted Kalamata olives
  • 3 tablespoons capers
  • 4 or 5 sprigs organic fresh basil
  • Sun Basket puttanesca base (EVOO - anchovy paste - fresh garlic - kosher salt - black pepper)
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 6 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories: 460, Protein: 44g (88% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3g, Saturated Fat: 3g (15% DV), Cholesterol: 130mg (43% DV), Sodium: 810mg (34% DV), Carbohydrates: 23g (8% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

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

Prep and cook the chicken

  • If desired, remove the chicken skin and discard (see Make It Leaner note). Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and almost cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Strip the oregano leaves from the stems and coarsely chop enough to measure 2 teaspoons [4 tsp] (the oregano will be divided between the puttanesca sauce and the garnish). Save any remaining oregano for another use.
  • Cut the olives in half.
  • Rinse the capers.
  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.

3

Cook the puttanesca sauce; finish the chicken

In the same pan used for the chicken, stir in half the puttanesca base, or more if desired, and tomato paste and cook over medium-high heat until fragrant and warmed through, 1 to 2 minutes. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tomatoes, 1 teaspoon [2 tsp] oregano, and ¾ cup [1¼ cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer and stir in the olives, capers, and kale, in batches if needed.
Nestle the chicken in the sauce and cook until the sauce is thickened slightly and the chicken is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Spoon the sauce into individual bowls and top with the chicken. Garnish with the basil and as much of the remaining chopped oregano as you like and serve.
Kids Can!
  • Measure the onion.
  • Strip the oregano and basil leaves.
  • Rinse the capers.
  • Measure the water for the puttanesca sauce.
  • Garnish with basil and oregano.