Orange-glazed chicken with broccoli rabe, carrots, and dates

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

Orange-glazed chicken with broccoli rabe, carrots, and dates

Lean & Clean, Diabetes-Friendly, Family-Friendly, Mediterranean, Dairy-Free, Paleo, Gluten-Free, Soy-Free, Carb-Conscious

2 Servings, 540 Calories/Serving

15 Minutes

With broccoli rabe, dates, preserved lemons, and walnuts, this fast, elegant chicken dish masterfully combines sweet, salty, and pleasantly bitter flavors to create a meal that’s fit for company.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ teaspoon arrowroot powder
  • ½ cup fresh orange juice
  • ¾ pound organic broccoli rabe
  • 2 organic carrots
  • 2 Medjool dates (with pits)
  • 2 wedges preserved lemon
  • ¼ cup walnuts

Nutrition per serving

Calories: 540, Protein: 48g (96% DV), Fiber: 9g (36% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 11g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 570mg (24% DV), Carbohydrates: 38g (13% DV), Total Sugars: 22g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

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

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

Wash produce before use

1

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • In a small bowl, using a fork or whisk, mix together the arrowroot powder and orange juice to form a slurry.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, 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, 4 to 7 minutes. Stir the arrowroot slurry to recombine, then add the slurry and bring to a boil. Reduce to a simmer and cook, stirring constantly, until thickened slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the chicken cooks, start preparing the broccoli rabe mixture.

2

Prep and cook the broccoli rabe mixture

  • Trim the root ends from the broccoli rabe; cut the broccoli rabe in half crosswise.
  • Scrub or peel the carrots and trim the ends; thinly slice the carrots on the diagonal.
  • Pull the dates away from their pits; coarsely chop the dates.
  • Remove any pulp from the preserved lemon; finely chop the peel.
In another large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Working in batches if needed, add the broccoli rabe and carrots, season with salt and pepper, and cook, stirring occasionally, until the broccoli is just tender and the carrots are softened, 5 to 8 minutes.
Remove from the heat, stir in the dates, preserved lemon, and walnuts, and season to taste with salt and pepper.

Serve

Transfer the broccoli rabe mixture, chicken, and glaze to individual plates and serve.
Kids Can!
  • Mix the arrowroot slurry.
  • Scrub the carrots.
  • Pull the dates away from their pits.
  • Add the dates, preserved lemon, and walnuts to the broccoli rabe mixture.