Sumac chicken with berry and roasted cabbage salad

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

Sumac chicken with berry and roasted cabbage salad

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

2 Servings, 500 Calories/Serving

25–40 Minutes

An unexpected pairing of fruit and vegetables—berries, watermelon radish, and cabbage—adds color and nourishment to this delicious supper. Pan-seared chicken is further brought to life by citrusy sumac; though it might seem like a mere spice, sumac is also a concentrated source of free-radical-fighting antioxidants.

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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.
  • 1 wedge organic green or other cabbage (about ½ pound)
  • 1 tablespoon sumac
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic watermelon or other radish
  • 6 ounces organic blackberries or other berries
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon

Nutrition per serving

Calories: 500, Protein: 43g (86% DV), Fiber: 10g (40% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 95mg (4% DV), Carbohydrates: 21g (7% DV), Total Sugars: 11g, 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 roast the cabbage

Heat the oven to 425°F.
  • Cut away any core from the cabbage; cut the cabbage lengthwise into quarters.
On a sheet pan, drizzle the cabbage with 1½ tablespoons [3 TBL] oil and season with salt and pepper. Roast until lightly browned and tender, 12 to 15 minutes.
While the cabbage roasts, prepare the chicken.

2

Prep and cook the chicken

  • Measure 1½ teaspoons [1 TBL] sumac; save the rest for another use.
  • Pat the chicken dry with a paper towel; season with salt and pepper and 1½ teaspoons [1 TBL] sumac.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] 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 cutting board to cool slightly. Cut the chicken into ½-inch-thick slices.
While the chicken cooks and cools, prepare the salad.

3

Make the salad

  • Peel the watermelon radish; cut the radish in half lengthwise, then crosswise into thin half-moons.
  • Cut the blackberries in half, if desired.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Zest half the lemon and juice both halves, keeping the zest and juice separate. [Zest 1 lemon and juice both lemons.]
In a large bowl, toss together the cabbage, radish, blackberries, parsley, lemon zest, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the chicken and salad to individual plates and serve.
Kids Can!
  • Drizzle the cabbage with oil and season.
  • Measure the sumac.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Assemble the salad.