Sicilian chicken breasts with salmoriglio sauce and broccoli

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

20-Minute Meal

Sicilian chicken breasts with salmoriglio sauce and broccoli

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

2 Servings, 530 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)
  • 10 ounces baby broccoli (see Market Watch note)
  • 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 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.

Ingredient IQ

Roasted red peppers are one of those rare ingredients that taste as good from a jar as they do made from scratch. Jarred peppers are typically preserved in a clean and simple brine of water, salt, and citric acid. As versatile as they are delicious, we love them whole on burgers or sandwiches, coarsely chopped and stirred into pastas and salads, or finely chopped in salsas and dips.

Market Watch
Because early spring weather can be hard on brassicas, instead of baby broccoli, you may receive organic broccoli, cauliflower, or broccoli rabe in your bag. Follow these prep instructions, then proceed with the recipe as written.
For broccoli, cut into 1-inch florets; trim any coarse stems.
For cauliflower, cut into 1-inch florets, discarding any leaves or thick stalks.
For broccoli rabe, follow the prep as written for baby broccoli.

Nutrition per serving

Calories: 530, 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 400°F.
  • 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; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the broccoli is slightly charred and crisp-tender, 10 to 12 minutes. Remove from the oven. Add the red peppers and almonds and toss to combine. Season to taste with salt and pepper.
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 large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, 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. Transfer to a plate. Add more oil between batches if needed. Pour off all but 1 to 2 tablespoons rendered chicken fat from the pan.
While the chicken cooks, prepare the salmoriglio sauce ingredients.


Prep the salmoriglio sauce ingredients

  • 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.


Make the salmoriglio sauce

In the same pan used for the chicken, warm the residual chicken fat 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 roasted broccoli to individual plates. Drizzle with the salmoriglio sauce and serve.

Kids Can!

  • Toss the broccoli with oil, salt, and pepper.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Strip the parsley leaves.

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