Sicilian chicken breasts with salmoriglio sauce and broccoli rabe
Diabetes-Friendly, Mediterranean, Dairy-Free, Family-Friendly, Paleo, Soy-Free, Lean & Clean, Gluten-Free
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.
In your bag
- 10 ounces organic baby broccoli
- 1 organic red or other bell pepper
- ¼ cup roasted almonds
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 teaspoon dried oregano
Make It Leaner
In Step 2, after cooking the chicken, discard the skin and you’ll cut about 35 calories and 4 grams of fat per serving (2 of those grams are from saturated fat). Make it even leaner by pouring off all but 1 teaspoon of the fat from the pan before making the sauce. Each teaspoon of rendered chicken fat adds approximately 20 calories and 2 grams of fat per serving. A little can go a long way and still provide tons of flavor.
Calories: 480, Protein: 49g (98% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 120mg (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.