In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken scallopini with lemon-olive sauce and sautéed greens
Lean & Clean, Paleo, Dairy-Free, Mediterranean, Soy-Free, Gluten-Free, Family-Friendly
2 Servings, 430 Calories/Serving
A winning Mediterranean combo of lemons, olives, and fresh parsley gives this fast chicken dish a bright, briny finish. Pounded cutlets help the meal come together in about half an hour.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 tablespoons plus 1 teaspoon arrowroot powder
- 1 small leek
- 1 or 2 cloves peeled fresh garlic
- 1 cup vegetable broth
- 5 ounces shredded kale or other leafy greens
- 1 lemon
- ¼ cup pitted Kalamata olives
- 3 or 4 sprigs fresh flat-leaf parsley
Sprinkling the chicken with a few drops of water before pounding protects the integrity of the meat as it flattens. Without it, the plastic wrap can stick to the chicken, interfering with your ability to stretch and flatten the meat. Waxed paper or parchment paper also works well in place of plastic wrap.
Make It Leaner
Cut the cooked chicken breasts crosswise into ½-inch-thick slices, serve only two-thirds, and save the rest for another meal. Stretching the dish into 3  portions lowers each serving to just 290 calories and 11 grams of fat.
Calories: 430, Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 125mg (42% DV), Sodium: 670mg (28% DV), Carbohydrates: 27g (9% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Prep and cook the chicken
- Place 1 chicken breast at a time on a large piece of plastic wrap; sprinkle the meat with a few drops of water. Cover with another piece of plastic; flatten with a rolling pin or heavy frying pan to about ½-inch thickness. Remove the plastic. Transfer the chicken to a plate, pat dry with a paper towel, and season with salt and pepper.
- On a plate or shallow bowl, season the arrowroot powder with salt and pepper and spread in an even layer.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Add more oil between batches if needed. Do not clean the pan. While the chicken cooks and rests, prepare the greens.
Prep and cook the greens
- Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well.
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL]; set aside half for the sauce.
- Set aside half the vegetable broth for the sauce.
While the greens cook, prepare the remaining ingredients.
Brown the lemons; make the sauce
- Juice half the lemon; thinly slice the remaining half. [Juice 1 lemon; thinly slice the remaining lemon.]
- Coarsely chop the olives.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Press the garlic (if you have a press).
- Juice the lemon.
- Strip the parsley leaves.
- Garnish the chicken.