Sicilian chicken with green olives, capers, and lemon

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

20-Minute Meal

Sicilian chicken with green olives, capers, and lemon

Gluten-Free, Soy-Free, Paleo

2 Servings, 630 Calories/Serving

20 Minutes

This Sicilian-inspired one-pan chicken dinner has far more nuance and richness than your average 20-minute meal, and it’s paleo and gluten-free.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • Two 6-ounce boneless skin-on chicken breasts
  • 1 or 2 shallots
  • 3 ounces green olives
  • 1½ tablespoons capers
  • 1 lemon
  • Fresh flat-leaf parsley
  • 2 tablespoons unsalted butter (optional)
  • ½ pound baby spinach

Nutrition per serving

Calories: 630, Protein: 40g, Fiber: 4g, Total Fat: 44g, Monounsaturated Fat: 28g, Polyunsaturated Fat: 6g, Saturated Fat: 8g, Cholesterol: 110mg, Sodium: 1130mg, Carbohydrates: 15g, Total Sugars: 1g, Added Sugars: 0g.
Contains: Milk

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 chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 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, depending on thickness. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the remaining ingredients.


Prep the sauce ingredients and garnish

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Thinly slice the olives crosswise or coarsely chop them.
  • If desired, in a fine-mesh strainer, rinse the olives and capers.
  • Zest and juice the lemon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.


Cook the sauce and spinach

In the same pan used for the chicken, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the shallots, olives, and capers and season lightly with salt. Cook, stirring occasionally, until the shallots are lightly browned and softened, 2 to 3 minutes.
Stir in the lemon zest and juice, ¼ cup water, and the butter, if using, or 1 tablespoon oil; season to taste with more salt and pepper, if needed. Add the spinach and cook, stirring occasionally, until the spinach is wilted and the sauce has thickened, 2 to 3 minutes.



Transfer the sauce and spinach to individual plates. Top with the chicken, garnish with the parsley, and serve.

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