In order to bring you the best organic produce, some ingredients may differ from those depicted.
Lemon-pepper chicken wings over freekeh, kale, and pickled onion salad
Dairy-Free, Mediterranean, Diabetes-Friendly, Protein Plus
2 Servings, 650 Calories/Serving
A word to the wise: these are not your average wings. Slathered in a zesty blend of lemon juice, Dijon mustard, and black pepper, our crispy oven-roasted wings fly to brand new flavor territory.
In your bag
- 1¼ pounds chicken wings
- Sunbasket lemon-pepper marinade (lemon juice - gluten-free tamari - Dijon mustard - black pepper)
- 1 organic red onion
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- ½ cup freekeh
- 1 or 2 cloves organic peeled fresh garlic
- 3 ounces organic shredded kale or other leafy greens
Calories 650, Total Fat 34g (44% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 580mg (25% DV), Total Carb. 54g (20% DV), Fiber 8g (29% DV), Total Sugars 14g (Incl. 9g Added Sugars, 18% DV), Protein 34g
Contains: Wheat, Soybeans
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 roast the chicken wings
Heat the oven to 450°F.
- Pat the chicken wings dry with a paper towel; season generously with salt and pepper.
On a sheet pan, toss the chicken wings with 1 to 2 tablespoons oil. Spread in an even layer and roast for 12 minutes. Carefully remove the wings from the oven, brush with some of the lemon-pepper marinade, flip the wings, and brush with more marinade. Return to the oven and roast for 12 minutes, then remove from the oven and brush the wings on both sides with the remaining marinade. Return to the oven and roast until the skin is browned and the wings are cooked through, 8 to 10 minutes. While the wings are roasting, start preparing the rest of the meal.
Pickle the onion
- Peel and thinly slice enough onion to measure ¾ cup [1½ cups]. Transfer to a medium heatproof bowl.
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, carefully pour the brine over the onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. Wipe out the pot.
Cook the freekeh
In the same pot used for the brine, combine the freekeh and 1⅓ cups [2⅔ cups] salted water. Bring to a boil, reduce to a simmer, cover, and cook until the freekeh is tender and the water is absorbed, 18 to 20 minutes. If necessary, drain any remaining water from the freekeh. Meanwhile, prepare the garlic.
Prep the garlic; assemble the salad
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large bowl, combine the freekeh, garlic, kale, and as much pickled onion and brine as you like. Drizzle with 1 tablespoon [2 TBL] oil and toss until the kale wilts slightly. Season to taste with salt and pepper.
Transfer the freekeh salad to individual bowls, top with the lemon-pepper chicken wings, and serve.
- Measure the onion.
- Measure the water for the pickled onion and the freekeh.
- Press the garlic (if you have a press).
- Assemble the salad.
- Transfer the salad to bowls.