Seared chicken breasts with salsa verde and white bean salad
Mediterranean, Soy-Free, Dairy-Free, Gluten-Free
20 – 35 Minutes
Our herby, citrusy salsa verde is super versatile, brightening both the chicken and the bean salad in this summery gluten-free supper.
In your bag
- 3 organic scallions
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 1 ear organic corn
- 1 cup cooked white beans
- ¼ pound organic grape or Sungold tomatoes
- 4 or 5 sprigs organic fresh basil
When zesting citrus, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, skin side up, close the grill, and cook without turning until the skin is crisp and lightly charred and the meat is cooked through, about 10 minutes longer.
Calories: 720, Protein: 42g (84% DV), Fiber: 9g (36% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 150mg (6% DV), Carbohydrates: 29g (10% 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.