Mediterranean lemon chicken with baby broccoli, artichokes, and olives

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

Pre-Prepped

Our chefs cook the sides and sauces, so there's no slicing, dicing, or measuring. Just pan-sear the protein for a mouthwatering dinner in under 20 minutes.

Mediterranean lemon chicken with baby broccoli, artichokes, and olives

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

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. 

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Ingredients

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 box.
  • 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.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein.

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.
In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the baby broccoli and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the Mediterranean medley, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until just tender and heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer your protein and vegetables to individual plates. Drizzle with as much lemon dressing as you like and serve any remaining dressing on the side.