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

Soy-Free, Carb-Conscious, Paleo, Gluten-Free, Lean & Clean, Dairy-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)
Sunbasket 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)
  • Sunbasket 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
  • Sunbasket spinach-parsley blend (EVOO - spinach - parsley)
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, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

Make It Ahead
The chicken (Step 1) can be seasoned up to 1 day ahead. Cover and refrigerate overnight. When ready to serve, let the chicken come to room temperature as you make the salad (Step 2). Then cook the chicken (Step 1).

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.