In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Mediterranean lemon chicken with baby broccoli, artichokes, and olives
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
15 Minutes
Featuring fresh vegetables, healthy fats, and lean protein, this lemony dish will transport your taste buds to the sunny Mediterranean.
Ingredients
- Boneless skinless chicken breasts
- Organic baby broccoli
- Mediterranean medley (bell pepper - cooked quartered artichoke hearts - pitted Kalamata olives)
- Sunbasket lemon dressing (EVOO - lemon zest and juice - garlic - kosher salt and black pepper - dried oregano)
Nutrition per serving
Calories 540, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 740mg (32% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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
Wash produce before use
1
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp, rinse and drain, then pat dry). Season with salt and pepper.
Chicken: Cook the chicken, 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 cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.
Fish: Cook the fish (skin side down for the snapper) until lightly browned (and the snapper skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
Shrimp: Cook the shrimp, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.
Scallops: Cook the scallops without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.
Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.
Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices. Do not clean the pan.
2
Cook the vegetables
- Trim the root ends from the baby broccoli.
Serve