Quick Sicilian chicken and kale 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

Quick Sicilian chicken and kale with green olives, capers, and lemon

Dairy-Free, Paleo, Soy-Free, Gluten-Free, Mediterranean, Lean & Clean

2 Servings, 430 Calories/Serving

20 Minutes

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.

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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 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.

Ingredient IQ

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.

Grill It

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.

Nutrition per serving

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.


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 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 remaining ingredients.


Prep the remaining ingredients

  • Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
  • Thinly slice the olives crosswise.
  • Rinse the capers.
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.


Cook the kale

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the shallots, olives, and capers and cook, stirring occasionally, until the shallots are softened, 2 to 3 minutes. Stir in the lemon zest, 2 tablespoons [¼ cup] lemon juice, ¼ cup [½ cup] water, and 1 tablespoon [2 TBL] butter or 1 to 2 teaspoons oil.
Working in batches if needed, add the kale and cook, stirring occasionally, until the kale is wilted and the sauce has thickened to a glaze, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.



Transfer the kale to individual plates and top with the chicken. Garnish with the parsley and serve.

Kids Can!

  • Measure the shallots.
  • Rinse the capers.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Measure the lemon juice and water for the kale.

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