Mediterranean chicken with asparagus salsa and roasted zucchini

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

Mediterranean chicken with asparagus salsa and roasted zucchini

Mediterranean chicken with asparagus salsa and roasted zucchini

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 420 Calories/Serving

30–45 Minutes

This gluten-free chicken dinner hits all the notes, thanks to our hearty salsa, which blends fresh asparagus with meaty artichoke hearts, chickpeas, and sweet bell pepper.

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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.
  • 10 ounces organic asparagus
  • 1 organic zucchini or other summer squash
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 teaspoon red chile flakes (optional)
  • Chicken options:
  • 2 boneless skinless chicken thighs (about 10 ounces total)
  • 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 curly-leaf parsley
  • Sunbasket Greek vinaigrette base (red wine vinegar - garlic - dried oregano)
Grill It
Prepare a medium-hot fire in a grill. Set the chicken on the grill directly over the heat and cook, turning occasionally, until lightly charred and cooked through, about 10 minutes. For the zucchini, halve the zucchini lengthwise and lightly brush with oil. Set them on the grill directly over the heat. Cook, turning once, until lightly charred and tender, about 3 minutes per side. Transfer to a cutting board and cut crosswise into half-moons.

Make It Ahead
The asparagus salsa (Steps 1 and 4, minus the parsley prep) can be prepared up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, let the salsa come to room temperature, prep and add the parsley, and reseason as you proceed with the rest of the recipe (Steps 2 and 3).

Nutrition per serving

Calories 420, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 410mg (18% DV), Total Carb. 28g (10% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 37g

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.

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 zucchini.

2

Prep and roast the zucchini

  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half moons.
On a sheet pan, drizzle the zucchini 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 zucchini roasts, prepare the chicken.

3

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously 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 and cooked through, 4 to 6 minutes per side. Transfer to a plate.
While the chicken cooks, finish the salsa.

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 artichoke hearts.
  • Rinse the chickpeas.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a large bowl, stir together the Greek vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the asparagus, bell pepper, artichoke hearts, chickpeas, and half the parsley and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the chicken, zucchini, and asparagus salsa to individual plates. Garnish with the remaining parsley and serve.
Kids Can!
  • Snap off the ends from the asparagus.
  • Drizzle the zucchini with oil.
  • Rinse the chickpeas.
  • Strip the parsley leaves.
  • Stir the vinaigrette and salsa.
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