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

Mediterranean, Family-Friendly, Paleo, Dairy-Free, Lean & Clean, Gluten-Free, Soy-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)
Sunbasket 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
Chef's Tip
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 [6] portions lowers each serving to just 290 calories and 11 grams of fat.

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.