Sicilian chicken breasts with salmoriglio sauce and broccoli
20-Minute Meal

Sicilian chicken breasts with salmoriglio sauce and broccoli

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

2 Servings, 530 Calories/Serving

20 Minutes

This paleo and gluten-free chicken dinner gets its bold flavor from a fast and easy lemon and herb sauce, cooked in the same pan used for the chicken.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 10 ounces baby broccoli
  • ¼ pound roasted red peppers
  • ¼ cup roasted almonds
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 1 or 2 cloves peeled fresh garlic
  • 1 lemon
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon dried oregano

Make It Leaner

In Step 2, after cooking the chicken, discard the skin from the breasts and you’ll lose 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 in the pan.

Nutrition per serving

Protein: 46g (92% DV), Fiber: 9g (36% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 490mg (20% DV), Carbohydrates: 21g (7% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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 roast the baby broccoli

Heat the oven to 400ºF.
  • Trim about 1 inch from the ends of the baby broccoli; cut any larger stalks in half lengthwise.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  • Coarsely chop the almonds.
On a sheet pan, toss the broccoli with 1 to 2 teaspoons oil and season with salt and pepper. Spread the broccoli in an even layer and roast until slightly charred and crisp-tender, 10 to 12 minutes. Remove from the oven, add the red peppers and almonds, and toss to combine. While the broccoli roasts, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to individual plates. Do not clean the pan.
While the chicken cooks, prepare the ingredients for the salmoriglio sauce.


Prep the salmoriglio sauce ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Juice the lemon.
  • Strip the parsley leaves from the stems; finely chop the leaves.


Make the salmoriglio sauce

Pour off all but 1 to 2 tablespoons fat from the pan used for the chicken and warm 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 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.



Top the chicken with the salmoriglio sauce and serve with the broccoli.