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

Diabetes-Friendly, Mediterranean, Dairy-Free, Family-Friendly, Paleo, Soy-Free, Lean & Clean, Gluten-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.
  • 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.

Nutrition per serving

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.


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

Wash produce before use


Prep and roast the broccoli and pepper

Heat the oven to 400°F.
  • Trim about 1 inch from the ends of the baby broccoli; cut any larger stalks in half lengthwise.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch-wide strips.
  • Coarsely chop the almonds.
On a sheet pan, toss the broccoli and bell pepper 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 and the pepper is starting to soften, 10 to 12 minutes. Remove from the oven and stir in the almonds. Season to taste with salt and pepper.
While the broccoli and pepper roast, 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 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 roasted broccoli and bell pepper to individual plates. Drizzle with the salmoriglio sauce and serve.

Kids Can!

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

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