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.

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

Paleo, Soy-Free, Diabetes-Friendly, Lean & Clean, Gluten-Free, Mediterranean, Carb-Conscious, Dairy-Free

2 Servings, 420 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
  • ¼ cup pitted Castelvetrano olives
  • 1 tablespoon capers
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 6 ounces organic shredded kale or other leafy greens
  • 3 ounces organic baby spinach or other leafy greens

Ingredient IQ

Typically used as a condiment or seasoning, capers are the preserved young flower buds of the caper bush. Because they are delicate, they must be picked by hand, after which they are dried and salted or brined. A few of these beautifully briny buds will help cut the richness of a dish.

Nutrition per serving

Calories: 420, Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 580mg (24% DV), Carbohydrates: 14g (5% DV), Total Sugars: 4g, 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.

Instructions

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

Wash produce before use

1

Prep and 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. 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. Do not clean the pan.
While the chicken cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
  • Thinly slice the olives crosswise, checking for any pits.
  • 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.

3

Cook the kale and spinach

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 (from your pantry) or 1 to 2 teaspoons oil.
Working in batches if needed, add the kale and spinach and cook, stirring occasionally, until the greens are 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.

Serve

Transfer the greens 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 greens.