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

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

Sicilian chicken breasts with salmoriglio sauce and broccoli rabe

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

25–40 Minutes

Made with garlic, herbs, olive oil, and a big squeeze of lemon, our tangy salmoriglio pan sauce brightens the chicken like a shot of sunshine. 

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.
  • Chicken options:
  • 2 organic boneless skinless chicken breasts (about 6 ounces each)
  • 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
  • 1 bunch organic broccoli rabe (about 12 ounces)
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic red or other bell pepper
  • 3 tablespoons dry-roasted almonds
  • 1 organic lemon
  • 1 teaspoon red chile flakes (optional)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon dried oregano

Nutrition per serving

Calories 460, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 140mg (6% DV), Total Carb. 19g (7% DV), Fiber 9g (32% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 48g
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, Sesame.


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

Wash produce before use


Prep and cook the chicken

Bring a medium sauce pot of generously salted water to a boil for the broccoli rabe. 

  • 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 occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate and cover to keep warm. Do not clean the pan. While the chicken is cooking, prepare the broccoli rabe.


Blanch the broccoli rabe

  • Trim the root ends from the broccoli rabe.

To the pot of boiling water, add the broccoli rabe and cook until the stalks are bright green and just tender, 3 to 4 minutes. Drain and set aside. Meanwhile, start preparing the remaining ingredients.


Prep and cook the vegetables

  • Finely chop, press, or grate the garlic. Divide into two equal portions, one for the vegetables and one for the sauce.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips.
  • Coarsely chop the almonds.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the sauce.

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. Stir in half the garlic and as many chile flakes as you like and cook until fragrant, about 30 seconds. Add the broccoli rabe and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the bell pepper and cook, stirring occasionally, until the pepper starts to soften, 2 to 3 minutes. 

Remove from the heat and stir in the almonds and lemon zest. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the vegetables are cooking, prepare the parsley.


Prep the parsley; make the salmoriglio sauce

  • 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 oregano and remaining garlic 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 the sauce to taste with salt and pepper. 


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

Kids Can!
  • Fill a pot with water for the broccoli rabe.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Strip the parsley leaves.
  • Measure the water for the salmoriglio sauce.