In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sesame-crusted chicken with green beans and warm apricot vinaigrette
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
20–35 Minutes
Reboot that summer salad with this Marrakech makeover, featuring sesame seed–encrusted chicken strips and blistered za’atar green beans.
In your bag
- Your choice of protein
- Sunbasket almond-sesame blend (almond meal - sesame seeds - nutritional yeast)
- ¼ pound organic green beans
- Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
- 3 ounces organic shredded kale or other leafy greens
- 3 tablespoons dry-roasted almonds
- ¼ cup sherry vinegar
- 1 ounce dried diced apricots
Nutrition per serving
Calories 590, Total Fat 44g (56% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 110mg (5% DV), Total Carb. 24g (9% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains:
Tree Nuts (almond), Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
Prep your protein
- Diced chicken and steak strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
- Shrimp and scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel.
2
Cook your protein
- On a plate or in a shallow bowl, season the almond-sesame blend lightly with salt and pepper and spread in an even layer.
- Press your protein in the almond-sesame blend, coating both sides; shake off any excess.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Wipe out the pan.
While your protein is cooking, prepare the green beans.
3
Prep and cook the green beans
- Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the green beans, season with salt and pepper, and cook without stirring until starting to blister, 1 to 2 minutes. Using tongs or a spatula, flip the beans and cook until blistered slightly on the other side, 1 to 2 minutes. Stir in the za'atar and cook until fragrant, about 30 seconds.
Transfer the beans to a large bowl, add the kale, and toss to combine. Do not clean the pan.
4
Make the warm apricot vinaigrette
- Coarsely chop the almonds; set aside for garnish.
- Measure 3 tablespoons [6 TBL] sherry vinegar; save the rest for another use.
In the same pan used for the green beans, warm 1½ tablespoons [3 TBL] oil over medium heat until hot but not smoking. Stir in the apricots, 3 tablespoons [6 TBL] sherry vinegar, and 1 to 2 tablespoons water; season with salt, pepper, and a pinch of sugar (from your pantry) if using. Cook until the apricots are slightly softened and the vinaigrette is heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the kale and green beans to individual bowls and top with your protein. Drizzle with the warm apricot vinaigrette, garnish with the almonds, and serve.
Kids Can!
- Season the almond-sesame blend; spread on a plate.
- Time the cooking.
- Transfer the kale and green beans to bowls.
- Garnish with the almonds.