Santa Fe spiced chicken breasts with warm tomato-frisée salad

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

Santa Fe spiced chicken breasts with warm tomato-frisée salad

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

2 Servings, 460 Calories/Serving

20–35 Minutes

Our colorful spinach-parsley sauce and signature Santa Fe spice blend contribute big, bright flavor to this paleo, one-pan chicken dinner.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅓ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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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 skinless chicken breasts (about 6 ounces each)
  • Sun Basket Santa Fe spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • ¼ pound organic grape or cherry tomatoes
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 head organic frisée or other chicory lettuce
  • 1 organic lemon
  • Sun Basket spinach-parsley blend (EVOO - spinach - parsley)

Nutrition per serving

Calories: 460, Protein: 56g (112% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 145mg (48% DV), Sodium: 170mg (7% DV), Carbohydrates: 11g (4% DV), Total Sugars: 1g, 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 with salt, if desired, and pepper. In a medium bowl, stir together the Santa Fe spice blend and 1 teaspoon [2 tsp] oil. Add the chicken and turn to coat.
In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, start the salad.

2

Prep and cook the tomato-frisée salad

  • Cut the tomatoes in half.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the root end from the frisée; coarsely chop the leaves. Transfer to a medium bowl.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In the same pan used for the chicken, if dry, add 2 teaspoons [4 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the tomatoes, season with salt, if desired, and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
Transfer the tomatoes and garlic to the bowl with the frisée, add 1 tablespoon [2 TBL] lemon juice, and toss to combine. Season with salt, if desired, and pepper.

Serve

Transfer the tomato-frisée salad and chicken to individual plates; drizzle the chicken with 1 tablespoon spinach-parsley blend. Serve the lemon wedges and remaining spinach-parsley blend on the side.
Kids Can!
  • Stir the spice blend and oil.
  • Press the garlic (if you have a press).
  • Juice the lemon; measure the juice.
  • Drizzle the spinach-parsley blend on the chicken.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.