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Mediterranean chicken with tomatoes, olives, and kale salad

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

One Pan Meal

Mediterranean chicken with tomatoes, olives, and kale salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 500 Calories/Serving

25 – 35 Minutes

Fragrant smoked paprika and nutmeg guest-star in our custom spice blend for this paleo, gluten-free take on the Italian classic, chicken cacciatore.

Delicious and quick!

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon arrowroot powder
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 1 ounce sun-dried tomatoes (not in oil)
  • 2 ounces roasted red peppers
  • 1 ounce pitted Castelvetrano olives
  • Chicken spice blend (coriander seeds - sweet smoked paprika - nutmeg - allspice)
  • ¾ cup diced tomatoes
  • 1 lemon
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2½ ounces baby kale

Make It Leaner

Use only 1½ teaspoons oil for the vinaigrette in Step 4 to slash 30 calories and 3.5 grams of fat per serving. Add only half the olives to the sauce in Step 3 and you’ll shave off 115 mg of sodium per serving; enjoy the remaining olives in a salad the next day.

Ingredient IQ

Arrowroot powder is one of our favorite paleo and gluten-free alternatives to flour or cornstarch. Derived from the arrowroot plant, a tropical herb, it has no real flavor of its own but thickens sauces without turning them cloudy. It also helps proteins such as these chicken breasts to develop a lovely crust.

Nutrition per serving

Calories: 500, Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 420mg (18% DV), Carbohydrates: 29g (10% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

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

Wash produce before use

1

Prep and brown the chicken

  • Pat the chicken dry with a paper towel and season generously with salt and pepper. On a plate, spread the arrowroot powder in an even layer. Dredge the chicken in the arrowroot powder, turning to coat; shake off any excess.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until starting to brown but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the sauce ingredients.

2

Prep the sauce ingredients

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Thinly slice the sun-dried tomatoes.
  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • Cut the olives in half lengthwise.

3

Cook the sauce; finish the chicken

In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and garlic and cook until starting to soften, 1 to 2 minutes. Stir in the sun-dried tomatoes and chicken spice blend and cook until fragrant, about 1 minute. Add the roasted red peppers, olives, diced tomatoes, chicken and any accumulated juices, and ¾ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 4 to 6 minutes.
While the chicken cooks, prepare the salad.

4

Make the salad

  • Juice half the lemon; cut half into wedges for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, combine the baby kale, lemon juice, 1 tablespoon oil, and half the parsley and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the chicken and sauce to individual plates and garnish with the remaining parsley. Serve with the salad and lemon wedges.

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