Chicken scallopini with lemon-olive sauce and sautéed greens

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

Great for Entertaining

Chicken scallopini with lemon-olive sauce and sautéed greens

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

2 Servings, 430 Calories/Serving

30–45 Minutes

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.

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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.
  • 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

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

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.
Dredge the chicken in the arrowroot powder, turning to coat; shake off any excess.
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.

2

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.
In another large frying pan over medium heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil. Stir in the leek and half the garlic; cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, stir in the greens and cook until just wilted, 1 to 2 minutes. Add ½ cup [1 cup] vegetable broth; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the greens are tender and the broth is thickened, 3 to 5 minutes.
While the greens cook, prepare the remaining ingredients.

3

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.
In the same pan used for the chicken, warm 1 teaspoon [2 tsp] oil over medium-high heat. Add the lemon slices and cook, turning once, until lightly browned, 2 to 4 minutes. Stir in the olives and remaining garlic; cook until fragrant, about 1 minute. Transfer the lemon slices to a plate. Add the remaining broth, 1 tablespoon [2 TBL] lemon juice, and 2 tablespoons [¼ cup] white wine or water; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Stir in half the parsley. Add the chicken and cook, spooning with the sauce, until warmed through, 1 to 2 minutes.

Serve

Transfer the chicken and greens to individual plates. Spoon the sauce over the chicken, garnish with the lemon slices and remaining parsley, and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Strip the parsley leaves.
  • Garnish the chicken.