Seared chicken breasts with salsa verde and white bean salad

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

Seared chicken breasts with salsa verde and white bean salad

Williams Sonoma

Seared chicken breasts with salsa verde and white bean salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Protein Plus

2 Servings, 720 Calories/Serving

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 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

Nutrition per serving

Calories 720, Total Fat 47g (60% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 150mg (7% DV), Total Carb. 29g (11% DV), Fiber 9g (32% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 42g

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, Sesame.


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

Wash produce before use


Make the salsa verde

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the scallions, parsley, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 3 to 4 tablespoons oil. Season to taste with salt and pepper. Measure out 2 tablespoons [¼ cup] salsa verde for the chicken. Set aside the remaining salsa verde for the white bean salad.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper. Coat the chicken on both sides with the 2 tablespoons [¼ cup] salsa verde.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the chicken cooks, start preparing the white bean salad.


Make the white bean salad

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Rinse the white beans.
  • Cut the tomatoes in half.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the corn, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in the white beans and cook until warmed through, 1 to 2 minutes. Remove from the heat and stir in the tomatoes, basil, and remaining salsa verde. Season to taste with salt and pepper.


Transfer the chicken and white bean salad to individual plates and serve.
Kids Can!
  • Juice the lemon; measure the juice.
  • Strip the parsley and basil leaves.
  • Stir the salsa verde.
  • Shuck the corn.
  • Rinse the beans.