Herbed chicken breasts with asparagus, mustard vinaigrette, and almonds

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

Great for Entertaining

Herbed chicken breasts with asparagus, mustard vinaigrette, and almonds

Dairy-Free, Mediterranean, Gluten-Free, Soy-Free, Paleo

2 Servings, 550 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 pasture-raised organic eggs
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 sprigs organic fresh thyme
  • 10 ounces organic asparagus
  • 3 organic scallions
  • 1 organic lemon
  • 3 tablespoons roasted almonds
  • 1 tablespoon whole grain mustard

Ingredient IQ

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.

Nutrition per serving

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.


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

Wash produce before use


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.


Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • 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 parsley, thyme, and 1 tablespoon [2 TBL] oil; season with salt and pepper. Rub the chicken all over with the herb mixture.


Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the asparagus and scallions.


Prep and cook the asparagus and scallions

  • Snap off the woody ends from the asparagus.
  • Trim the root ends from the scallions.
In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Working in batches if needed, add the asparagus and scallions in a single layer, season with salt and pepper, and cook, turning occasionally, until the asparagus and scallions are crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate and the scallions to a cutting board. Add more oil between batches if needed. Let the scallions cool slightly, then thinly slice.
While the asparagus and scallions cook, prepare the mustard vinaigrette and almonds.


Make the vinaigrette; prep the almonds

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
  • Coarsely chop the almonds for garnish.
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.



Transfer the chicken and asparagus to individual plates. Carefully cut the eggs in half crosswise over the asparagus. Drizzle with the mustard vinaigrette, garnish with the scallions and almonds, and serve with the lemon wedges.

Kids Can!

  • Peel the eggs.
  • Strip the parsley and thyme leaves.
  • Snap the ends off the asparagus.
  • Juice the lemon.
  • Stir the vinaigrette.

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