Sicilian chicken breasts with salmoriglio sauce and broccoli
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Mediterranean
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 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.
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.
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.
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.