Sicilian chicken breasts with salmoriglio sauce and broccoli rabe

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

Sicilian chicken breasts with salmoriglio sauce and broccoli rabe

Carb-Conscious, Dairy-Free, Paleo, Lean & Clean, Mediterranean, Diabetes-Friendly, Gluten-Free, Soy-Free

2 Servings, 480 Calories/Serving

20 Minutes

Drippings and browned bits left from searing the chicken amp up the flavor in the lemon-herb salmoriglio sauce–all done in just one pan and in about 20 minutes.

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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 skinless chicken breasts (about 6 ounces each)
  • ¾ pound organic broccoli rabe
  • 1 organic red or other bell pepper
  • 3 tablespoons dry-roasted almonds
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon dried oregano

Grill It

Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Nutrition per serving

Calories: 480, Protein: 48g (96% DV), Fiber: 9g (36% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 130mg (5% DV), Carbohydrates: 22g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

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 tablespoons 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. Do not clean the pan.
While the chicken cooks, prepare the broccoli rabe and bell pepper.


Prep and cook the vegetables

  • Trim the root ends from the broccoli rabe.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips.
  • Coarsely chop the almonds.
In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the broccoli rabe and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Remove from the heat and stir in the almonds. Season to taste with salt and pepper. Transfer to a plate and wipe out the pan.
While the broccoli rabe and pepper cook, prepare the salmoriglio.


Prep the remaining ingredients; make the salmoriglio sauce

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Juice the lemon.
  • Strip the parsley leaves from the stems; finely chop the leaves.
In the same pan used for the vegetables, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Add the lemon juice, parsley, and 2 tablespoons [¼ cup] water; remove from the heat and stir, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.


Transfer the chicken and broccoli rabe and bell pepper to individual plates. Drizzle with the salmoriglio sauce and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Strip the parsley leaves.
  • Measure the water for the salmoriglio sauce.