Chicken breasts with zhug and citrus salad

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

Chicken breasts with zhug and citrus salad

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

2 Servings, 370 Calories/Serving

25–40 Minutes

Zhug might just be your new favorite condiment. Similar to a chimichurri, this sauce combines bright herbs and fragrant spices to elevate pan-cooked chicken to the next level.

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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.
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket zhug spice blend (coriander - cumin - cardamom - cayenne - cloves)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic orange
  • 3 ounces organic grape or cherry tomatoes
  • 1 head organic Artisan or other lettuce
  • Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
Chef's Tip
In a hurry? To get dinner on the table even faster, cut the chicken breasts in half horizontally, splitting each into 2 slender cutlets. Follow the instructions in Step 2, but shorten the cooking times because the thinner chicken will cook through much faster.

Nutrition per serving

Calories: 370, Protein: 28g (56% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 80mg (27% DV), Sodium: 115mg (5% DV), Carbohydrates: 16g (5% DV), Total Sugars: 2g, 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

Make the zhug

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
In a small bowl, stir together the parsley, cilantro, zhug spice blend, and 4 teaspoons [2 TBL plus 2 tsp] oil; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons 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.
While the chicken cooks, prepare the citrus salad.

3

Make the citrus salad

  • Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Cut the tomatoes in half.
  • Trim the root end from the lettuce; cut the lettuce crosswise into 1-inch strips.
In a large bowl, stir together the sherry vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the orange, tomatoes, and lettuce and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the chicken and salad to individual plates. Top the chicken with the zhug and serve.
Kids Can!
  • Strip the parsley leaves.
  • Time the chicken.
  • Peel the orange by hand.
  • Assemble the salad.