Mediterranean lemon chicken

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

Mediterranean lemon chicken

Mediterranean lemon chicken

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

2 Servings, 370 Calories/Serving

30–45 Minutes

This iconic Mediterranean vegetable medley meets lemony-garlicky chicken to hit all the right notes in a satisfying paleo and gluten-free one-pan meal.

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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.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic lemon
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 sprigs organic fresh oregano
  • ¾ pound organic broccoli
  • 1 organic red or other bell pepper
  • 2 tablespoons pitted Kalamata olives
  • ½ cup cooked quartered artichoke hearts

Nutrition per serving

Calories 370, Total Fat 17g (22% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 400mg (17% DV), Total Carb. 28g (10% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 32g

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.


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

Wash produce before use


Prep and marinate the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season with salt and pepper.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the zest for the vegetables. [Zest 1 lemon; juice both lemons.]
  • Finely chop, press, or grate the garlic; set aside half for the vegetables.
  • Strip the oregano leaves from the stems and coarsely chop half; set aside the remaining whole leaves for garnish.
In a medium bowl, combine the chicken, lemon juice, half the garlic, and chopped oregano and toss to coat.
While the chicken marinates, prepare the vegetables.


Prep and cook the vegetables

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Coarsely chop the olives, checking for any pits.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the broccoli and cook, stirring occasionally, until slightly charred, 2 to 3 minutes. Add the artichoke hearts, bell pepper, and remaining garlic, season with salt and pepper, and cook, stirring occasionally, until the broccoli is just tender and the artichokes and pepper are starting to soften, 2 to 3 minutes. Stir in the olives and cook until warmed through, 1 to 2 minutes. Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper. Transfer to a medium bowl. Do not clean the pan.


Cook the chicken

In the same pan used for the vegetables, warm 2 teaspoons [4 tsp] oil over medium-high heat until hot but not smoking. Add the chicken and marinade and cook, turning once, until the chicken is lightly browned and cooked through, 4 to 6 minutes per side.


Transfer the chicken and vegetables to individual plates, garnish with the oregano leaves, and serve.
Kids Can!
  • Juice the lemon.
  • Press the garlic (if you have a press).
  • Strip the oregano leaves.
  • Garnish with the oregano.