In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Herbed chicken with sautéed asparagus and soft-cooked eggs
Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
25–40 Minutes
Eggs with just-set whites and runny, golden yolks create a perfect sauce for this simple but elegant asparagus and chicken dinner.
In your bag
- 2 eggs
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 2 sprigs organic fresh thyme
- 3 organic scallions
- 10 ounces organic asparagus
- 1 organic lemon
- 1 tablespoon whole grain mustard
Nutrition per serving
Calories 490, Total Fat 36g (46% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 250mg (11% DV), Total Carb. 11g (4% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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, Sesame.
Instructions
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 are cooking, 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.
3
Cook the chicken
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. 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, 5 to 8 minutes. Transfer to a plate. Wipe out the pan.
While the chicken is cooking, 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 are cooking, 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.]
Serve
Kids Can!
- Peel the eggs.
- Strip the thyme leaves.
- Snap the ends off the asparagus.
- Juice the lemon.
- Stir the vinaigrette.