Sicilian chicken with charred lemon chutney and cauliflower “rice”

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

Sicilian chicken with charred lemon chutney and cauliflower “rice”

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

2 Servings, 420 Calories/Serving

25–50 Minutes

This Sicilian-inspired chicken dish builds flavor using just one pan to carry richness throughout; ripe with olives to provide good fatty acids, it’s a Mediterranean meal that satisfies.

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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.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ⅓ cup golden raisins
  • 2 tablespoons champagne vinegar
  • 1 organic Meyer or Eureka lemon
  • 3 organic scallions
  • 10 ounces organic cauliflower “rice”
  • ¼ cup pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 or 3 sprigs organic fresh tarragon

Nutrition per serving

Calories: 420, Protein: 32g (64% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 135mg (45% DV), Sodium: 240mg (10% DV), Carbohydrates: 28g (9% DV), Total Sugars: 15g, 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

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the raisins.

2

Soak the raisins

In a medium bowl, stir together the raisins, champagne vinegar, and 2 tablespoons [¼ cup] very hot tap water.
While the raisins soak, prepare the lemon and the cauliflower “rice.”

3

Prep and char the lemon; cook the cauliflower “rice”

  • Cut half the lemon into ¼-inch-thick slices; discard any seeds. Cut half into wedges for garnish. [Cut 1 lemon into slices; cut 1 lemon into wedges.]
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.
Warm the same pan used for the chicken over medium-high heat until hot but not smoking. Working in batches if needed, add the lemon slices and cook, turning once, until lightly charred on both sides, 3 to 4 minutes. Transfer to a cutting board to cool slightly.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, about 1 minute. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat, stir in the green parts of the scallions, and season to taste with salt and pepper.
While the cauliflower cooks, prepare the chutney.

4

Make the charred lemon chutney

  • Coarsely chop the charred lemon slices and olives, checking for any pits.
  • Strip the parsley and tarragon leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
To the bowl with the raisins, stir in the lemon, olives, and half the parsley and tarragon. Season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” and chicken to individual plates. Top the chicken with the chutney, garnish with the remaining parsley and tarragon, and serve with the lemon wedges.
Kids Can!
  • Strip the parsley and tarragon leaves.
  • Stir the chutney.
  • Garnish with the parsley and tarragon.