Roasted Spring Chicken

Asparagus, green olives & preserved lemon, quinoa

Roasted Spring Chicken
  • Cook Time
  • Servings
  • 630

Celebrate spring with Mediterranean flair. Chicken is oven-braised with onions, olives, tomatoes, and preserved lemon, then asparagus joins the pan for a quick simmer. Braising the chicken (searing it, then simmering it in liquid) in a lemony broth gives it a super tender finish and bright flavor. It’s served over the saucy veggies and rainbow quinoa.

Diets: Gluten-free

Nutrition Facts

2 servings per container
Serving size(502 g)
Amount per serving
% Daily Value*
Total Fat 23.5g36%
Saturated Fat 7.9g40%
Trans Fat 0.0g
Cholesterol 166mg55%
Sodium 427mg18%
Total Carbohydrate 47.1g16%
Dietary Fiber 9.1g36%
Total Sugars 6.4g
Includes Added Sugars
Protein 59.2g
Vitamin D
Calcium 14%
Iron 43%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe:
boneless skinless chicken breasts, green olives, preserved lemon, asparagus, grape tomatoes, rainbow quinoa, garlic & lemon (lemon, garlic, peeled), yellow onion, ¼-inch diced, mint, parsley & cilantro (parsley, mint, cilantro), butter (pasterurized organic sweet cream (milk), microbial culture)

Allergen information:
Contains dairy

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.