Mediterranean chicken with asparagus salsa and roasted eggplant

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

Mediterranean chicken with asparagus salsa and roasted eggplant

Lean & Clean, Dairy-Free, Mediterranean, Carb-Conscious, Gluten-Free, Diabetes-Friendly, Soy-Free

2 Servings, 420 Calories/Serving

30–45 Minutes

Hungry? This gluten-free chicken dinner features a Mediterranean salsa chock-full of goodness: asparagus, artichokes, chickpeas, bell pepper, and fresh basil.

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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.
  • 10 ounces organic asparagus
  • 1 organic globe eggplant
  • Sun Basket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 teaspoon red chile flakes (optional)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic red or other bell pepper
  • ½ cup cooked quartered artichoke hearts
  • ½ cup cooked chickpeas
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)

Nutrition per serving

Calories: 420, Protein: 34g (68% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 2g (10% DV), Cholesterol: 80mg (27% DV), Sodium: 260mg (11% DV), Carbohydrates: 37g (12% DV), Total Sugars: 13g, 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 asparagus

Heat the oven to 475°F.
  • Snap off the woody ends from half the asparagus; save the remaining asparagus for another use.
Bring a medium sauce pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 to 3 minutes. Drain and rinse under cold water. Cut the asparagus into ½-inch lengths.
While the water heats and the asparagus cooks, prepare the eggplant.

2

Prep and roast the eggplant

  • Remove the stem from the eggplant; cut the eggplant into ½-inch pieces.
On a sheet pan, drizzle the eggplant with 1 teaspoon [2 tsp] oil and season with salt and pepper. Sprinkle with the garlic-herb blend and as many chile flakes as you like and toss to coat. Spread in an even layer and roast, stirring halfway through, until lightly browned and tender, 15 to 20 minutes.
While the eggplant roasts, prepare the chicken.

3

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate.

4

Prep the remaining ingredients; finish the salsa

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
  • Coarsely chop the artichokes.
  • Rinse the chickpeas.
  • Strip the basil leaves from the stems; coarsely tear the leaves.
In a large bowl, stir together the lemon vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the asparagus, bell pepper, artichokes, chickpeas, and basil and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the chicken, eggplant, and salsa to individual plates and serve.
Kids Can!
  • Snap off the ends from the asparagus.
  • Drizzle the eggplant with oil.
  • Rinse the chickpeas.
  • Strip and tear the basil leaves.
  • Assemble the salsa.