Quick Sicilian chicken and kale with green olives, capers, and lemon
Dairy-Free, Paleo, Soy-Free, Gluten-Free, Mediterranean, Lean & Clean
Sun-drenched flavors of Southern Italy inspire this paleo Mediterranean meal that requires only one pan and about 20 minutes to get on the table.
In your bag
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 1 or 2 organic shallots
- ⅓ cup pitted Castelvetrano olives
- 1 tablespoon capers
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ pound organic baby kale or other leafy greens
Make It Leaner
Cook the chicken in a nonstick pan or on the grill and forgo the oil in Step 1 to slash 60 calories and 7 grams of fat per serving.
Capers are the preserved young flower buds of the caper bush, often used as a condiment or seasoning. Their delicate nature requires that they be picked by hand, then they’re dried and salted or brined. A few of these beautifully briny buds go a long way to cut the richness of bold dishes.
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, skin side up, close the grill, and cook without turning until the skin is crisp and lightly charred and the meat is cooked through, about 10 minutes longer.
Calories: 430, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 630mg (26% DV), Carbohydrates: 13g (4% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.