Sicilian chicken and kale with green olives, capers, and lemon
Diabetes-Friendly, Gluten-Free, Lean & Clean, Dairy-Free, Paleo, Mediterranean, Soy-Free, Carb-Conscious
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
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.
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.