Tomato-braised chicken with squash and greens

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

Tomato-braised chicken with squash and greens

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

2 Servings, 320 Calories/Serving

20 Minutes

Cooked in just one pot, this quick braise combines chicken with butternut squash, mustard greens, and a bright tomato sauce—like autumn on a plate.

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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)
  • 1 or 2 organic shallots
  • ½ pound organic chopped peeled butternut squash
  • ½ bunch organic mustard greens or other leafy greens (about 6 ounces)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket tomato sauce base (tomatoes - tomato paste - garlic)
  • Sun Basket vinegar blend (balsamic vinegar - red wine vinegar)

Ingredient IQ

From the French vin aigre, meaning “sharp wine,” vinegar can be made from wine, cider, or other juices. The liquid is left to sit with beneficial bacteria that turn alcohol and oxygen into water and acetic acid. It’s the acid that provides that signature tang. The final flavor is shaped by the original liquid and the percentage of acetic acid.

Make It Ahead
The braised chicken (Steps 1 through 3, minus the cilantro prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chicken and sauce, adding 1 to 2 tablespoons water as needed to loosen it, and chop the cilantro.

Nutrition per serving

Calories: 320, Protein: 26g (52% DV), Fiber: 7g (28% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 2g (10% DV), Cholesterol: 95mg (32% DV), Sodium: 140mg (6% DV), Carbohydrates: 33g (11% DV), Total Sugars: 12g, 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 brown 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 sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pot.
While the chicken browns, start preparing the vegetables.

2

Prep and cook the squash

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Cut any large butternut squash chunks into ½-inch pieces.
In the same pot used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the shallots, season with salt and pepper, and cook until starting to soften and brown, 1 to 2 minutes. Add the butternut squash and ¼ cup [½ cup] white wine (from your pantry) or water and cook, scraping up any browned bits from the bottom of the pot, until the squash is just starting to soften, 2 to 3 minutes.
While the squash cooks, prepare the greens.

3

Prep and cook the greens; finish the braise

  • Remove any coarse stems from the mustard greens; coarsely chop the greens.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot with the squash, add the chicken and any accumulated juices, tomato sauce base, vinegar blend, mustard greens, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer, cover, and cook until the chicken is cooked through, the squash is tender, and the greens have wilted, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chicken and vegetables to individual plates, garnish with the parsley, and serve.

Kids Can!

  • Measure the shallots.
  • Measure the water for the braise.
  • Strip the parsley leaves.
  • Garnish with the parsley.