Walnut-crusted chicken diavola with lemon-roasted broccoli

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

Walnut-crusted chicken diavola with lemon-roasted broccoli

Soy-Free, Diabetes-Friendly, Mediterranean, Dairy-Free

2 Servings, 640 Calories/Serving

30–45 Minutes

Panko bread crumbs and walnuts seamlessly replace the traditional fried coating of chicken diavola in this healthier (and we’d say tastier) take on the dish.

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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 bunch organic baby broccoli
  • 1 organic lemon
  • ¼ cup pitted Castelvetrano olives
  • 3 tablespoons walnuts
  • ½ cup whole wheat panko
  • ½ teaspoon cayenne (optional)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic egg
  • 1 tablespoon Dijon mustard

Nutrition per serving

Calories: 640, Protein: 46g (92% DV), Fiber: 8g (32% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 11g, Saturated Fat: 5g (25% DV), Cholesterol: 170mg (57% DV), Sodium: 550mg (23% DV), Carbohydrates: 29g (10% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts (walnut), Wheat

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 broccoli

Heat the oven to 400°F.
  • Trim the root ends from the baby broccoli.
  • Zest the lemon; set aside for the chicken. Trim the ends and cut the lemon in half lengthwise, then crosswise into thin rounds. [Zest 1 lemon and cut into thin half-moons. Save the remaining lemon.]
  • Coarsely chop the olives, checking for any pits.
On a sheet pan, toss the broccoli and lemon slices with 1 to 2 tablespoons oil; season generously with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the broccoli is slightly charred and crisp-tender, 10 to 12 minutes. Remove from the oven, toss with the olives, and season to taste with salt and pepper.
While the broccoli mixture roasts, prepare the chicken.

2

Prep the panko mixture

  • Finely chop the walnuts.
In a shallow bowl, stir together the panko, walnuts, lemon zest, and as much cayenne as you like. Season with salt and pepper and spread in an even layer.

3

Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Crack the egg into a shallow bowl and add the mustard. With a fork or whisk, lightly beat until just blended.
Dip the chicken into the egg; let the excess drip off, then lightly press the chicken into the panko mixture, coating all sides.

4

Cook the chicken

In a large ovenproof frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, without turning, until golden brown, 3 to 4 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is firm and cooked through, 10 to 12 minutes.

Serve

Transfer the chicken and broccoli to individual plates and serve.
Kids Can!
  • Season the broccoli and lemon for roasting.
  • Time the broccoli and chicken.
  • Help clean up.