Herbed chicken breasts with asparagus, mustard vinaigrette, and almonds
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean
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.
In your bag
- 2 pasture-raised organic eggs
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 4 or 5 sprigs fresh flat-leaf parsley
- 4 sprigs fresh thyme
- 10 ounces asparagus
- 3 scallions
- 1 lemon
- 3 tablespoons roasted almonds
- 1 tablespoon whole grain mustard
Because parsley seeds require an unusually long germination period (70 to 90 days), medieval superstitions held that the seeds needed enough time to travel to hell and back a few times before sprouting. Consequently, some farmers in the Middle Ages were afraid to plant them! Yet today parsley is quite possibly the most popular herb in Western cooking.
Calories: 550, Protein: 52g (104% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 280mg (93% DV), Sodium: 260mg (11% DV), Carbohydrates: 15g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts
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.