Herbed chicken with sautéed asparagus and soft-cooked eggs

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

Herbed chicken with sautéed asparagus and soft-cooked eggs

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

2 Servings, 590 Calories/Serving

25–40 Minutes

Eggs with just-set whites and runny, golden yolks create a perfect sauce for this simple and elegant asparagus and chicken paleo dinner.

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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 organic eggs
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 2 sprigs organic fresh thyme
  • 3 organic scallions
  • 10 ounces organic asparagus
  • 1 organic lemon
  • 1 tablespoon whole grain mustard
Chef's Tip
If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.
Make It Leaner
Use just 1½ teaspoons [1 TBL] oil when making the thyme rub (Step 2) and the vinaigrette (Step 5) to shave off a total of 70 calories and 7 grams of fat per serving.

Nutrition per serving

Calories: 590, Protein: 48g (96% DV), Fiber: 5g (20% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 280mg (93% DV), Sodium: 260mg (11% DV), Carbohydrates: 11g (4% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Eggs

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

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, prepare the chicken.

2

Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Strip enough thyme leaves from the stems to measure ½ teaspoon [1 tsp]. Save any remaining thyme for another use.
In a small bowl, stir together the thyme and 1 tablespoon [2 TBL] oil. Rub the chicken all over with the thyme oil.

3

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.
While the chicken cooks, prepare the scallions and asparagus.

4

Prep and cook the scallions and asparagus

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Snap off the woody ends from the asparagus.
In the same pan used for the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the scallions and asparagus, in a single layer, season with salt and pepper, and cook, turning the asparagus occasionally and stirring together with the scallions, until the asparagus is crisp-tender and the scallions have softened, 3 to 5 minutes.
While the vegetables cook, prepare the mustard vinaigrette.

5

Make the vinaigrette

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In a small bowl, stir together the mustard, 2 teaspoons [4 tsp] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the chicken and asparagus to individual plates. Carefully cut the eggs in half over the asparagus. Drizzle with the mustard vinaigrette and serve with the lemon wedges.
Kids Can!
  • Peel the eggs.
  • Strip the thyme leaves.
  • Snap the ends off the asparagus.
  • Juice the lemon.
  • Stir the vinaigrette.