
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
Lean & Clean, Carb-Conscious, Gluten-Free, Diabetes-Friendly, Soy-Free, Paleo, Dairy-Free, Mediterranean
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.
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
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
Wash produce before use
1
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
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
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
Kids Can!
- Measure the shallots.
- Rinse the capers.
- Juice the lemon.
- Strip the parsley leaves.
- Measure the lemon juice and water for the greens.