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, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
15 Minutes
Gotta love this breezy Mediterranean meal that’s also paleo and gluten free! We’ve prepped the veg and made the bright dressing. Just add the heat, drizzle, and serve.
Ingredients
- In your bag:
- Your choice of protein
- Organic baby broccoli
- Mediterranean medley (organic bell peppers - cooked quartered artichoke hearts - pitted Kalamata olives)
- Sunbasket lemon dressing (extra virgin olive oil - lemon zest and juice - garlic - kosher salt - 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.
Instructions
Wash produce before use
1
Cook your protein
- Pat your protein dry with a paper towel (if using shrimp or scallops, 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 plate to rest for 5 minutes. Do not clean the pan.
Fish: Cook the fish (skin side down for the skin-on 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 plate to rest for 5 minutes. 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 plate to rest for 5 minutes. Do not clean the pan.
2
Cook the vegetables
- Trim the root ends from the baby broccoli.
Serve