Lemon Chicken with Roasted Potatoes

Posted on June 29, 2019 by Linda Spiker

We are big fans of this Easy Lemon Chicken with Roasted Potatoes Meal from Sun Basket meal delivery. It’s super easy, absolutely delicious, and when it comes to cooking, it doesn’t get more convenient than Sun Basket !
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

SUN BASKET: Perfect for Couples or Families!

We completely look forward to the days our Sun Basket box arrives on our doorstep! Each box contains three nights of fresh, healthy, perfectly portioned gourmet meals for two or four. Yep, Sun Basket also has family plans now!

Easy, Convenient, and Less Expensive!

Simply open up the box, pull out the ingredients, do a little slicing and dicing and in 20-30 minutes you’ll enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves. Right now Sun Basket meal delivery is $6.16 per serving!

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
- - Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
  - Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
  - Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
CHOOSE FROM 18 HEALTHY & DELICIOUS RECIPES A WEEK FROM SUN BASKET! SAVE $45 IF YOU ORDER TODAY!

About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

The Recipe: Easy Lemon Chicken with Roasted Potatoes

Tips and what you need: a good frying pan and of course a good knife!

5 from 13 votes

Lemon Chicken with Roasted Potatoes

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

Course: dinner

Keyword: chicken dinner, Paleo, roasted potatoes, whole30

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

3/4 pound new potatoes (white, rose or yukon gold work well)
1 sprig fresh rosemary
1/2 pound baby broccoli (broccolini)
3 tablespoons extra virgin olive oil
10 ounces boneless chicken thigh pieces
1 lemon
2 medium shallots
1 teaspoon fresh garlic, grated or minced
1 teaspoon fresh oregano
1/4-1/2 teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
1 cup chicken broth
1/4 cup white wine (white grape juice or water for my paleo/whole30 friends)

Instructions

Roast the potatoes and baby broccoli:

Heat the oven to 425ºF.
Scrub the potatoes; cut them into quarters.
Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.
On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.

While Potatoes Roast Prep Remaining Ingredients:

Peel and finely chop the shallots.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the oregano leaves from the stems; coarsely chop the leaves
After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.

While the vegetables roast, brown the chicken and lemon slices:

Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.
Thinly slice half the lemon; juice the other half and set aside for finishing the dish.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.
Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.

Cook remaining ingredients:

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons olive oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chili flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.

Finish the chicken:

Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.
Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!

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Grilled Chicken with Strawberry and Arugula Salad!

Posted on June 15, 2019 by Linda Spiker

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 8 votes

Grilled Chicken with Strawberry and Arugula Salad!

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course

Cuisine: American, BBQ, grilling

Keyword: #bbq, #easy dinner, Paleo, whole30

Servings: 4

Author: Linda Spiker

Ingredients

For Chicken:

4 smallish boneless skinless chicken breasts, pounded and brined
6 cups water
1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
sea salt, pepper, olive oil

For Salad:

4 cups organic baby arugula
2 cups sliced organic strawberries
1/4 cup roasted pine nuts

For White Balsamic dressing:

1/3 cup extra virgin olive oil or avocado oil
3 tablespoons white balsamic
1 tablespoon fresh lemon juice
pinch sea salt and black pepper

If using traditional balsamic

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon dijon mustard
pinch sea salt and pepper

Instructions

Place water and salt in a large bowl and stir
Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)
Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:

After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and whisk together dressing ingredients
Preheat grill on high, about 425 degrees
After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels
Brush with olive oil and season with salt and pepper, to taste
Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear. (3-4 minutes)
Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill
Whisk dressing again and dress salad
Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

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Chimichurri Steak, Potato and Salad Board

Posted on April 20, 2019 by Linda Spiker

One word: Chimichurri. If you don’t make it on the reg, you should. It’s a healthy, delicious way to add flavor to almost anything. In this case, filet mignon. This, my friends is The Organic Kitchen’s Chimichurri Steak, Potato and Salad Dinner Board!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Steak and Chimichurri:

Tender, juicy filet mignon, seared on the cooktop and finished in the oven, drizzled in fresh lime chimichurri… simply dreamy. Chimichurri originated in Argentina and is usually a simple combination of onions, garlic, olive oil, green herbs, and lemon or lime juice. Totally worth the five minutes it takes to whisk together!

The Potatoes:

Crispy roasted potatoes are our favorite. We use ‘new gold’ potatoes for this board but you could also use fingerling or even sweet potatoes. We drizzle them in olive oil and sprinkle with sea salt and freshly turned black pepper and then pop them in the oven. While they roast, we prep the salad and cook the steaks. The whole meal takes about 50 minutes, from start to gloriously delicious finish!

The Salad:

Keeping it simple here: greens, apples, pecans, and your choice of feta or avocado and a light, lemon vinaigrette! What an exquisite meal!

This Meal is Adaptable!

I show this as a meal for two served on one platter, but of course you could make this incredible meal for two, four, or six and simply serve on plates!

The Recipe: Chimichurri Steak, Potato and Salad Dinner Board

What you need: a grilling pan, a rimmed cookie sheet and parchment paper. As always you need a good quality knife. I love my Wusthof Ikon 8″ Chef’s knife!

5 from 15 votes

Chimichurri Steak, Potato and Salad Dinner Board

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

A complete meal of steak, potatoes and salad! Serve on a board for two, or double/triple the recipe to feed a crowd.

Course: dinner

Cuisine: American

Keyword: date night, easy dessert recipe, Paleo recipes, potatoes, steak, whole30 recipes

Servings: 2

Author: Linda Spiker

Ingredients

10 'new' gold potatoes (or any small variety), quartered
about 1/3 cup olive oil, divided
sea salt and freshly ground pepper, to taste
2 tablespoons parsley, finely chopped
2 Tablespoons cilantro, finely chopped
1 small clove garlic, peeled and minced or grated with microplane
1 small shallot, peeled and diced
zest and juice of one lime
1 tablespoon fresh lemon juice
2 teaspoons honey (optional, whole30 please omit)
2 6 oz filet mignon
2 cups baby greens
1/4 cups pecans
2 Tablespoons feta (or avocado if living dairy free)
10 slices apples

Instructions

Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet
While oven heats: quarter potatoes, place on parchment covered cookie sheet
Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again
Place cookie sheet on upper rack in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:

In a small bowl whisk together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside
In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside
Place greens, feta 9or avocado), nuts and apple slices on platter (or in bowl)
Season both sides of steaks lightly with sea salt and pepper
Heat an oven safe grill pan for three minutes on cooktop on high heat
Add olive oil to pan, heat for 30 seconds. Add steaks to pan, turn heat down to medium and sear for five minutes
Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary)
Remove steaks from oven and allow to 'rest' for five minutes
Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!

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Paprika Rubbed Chicken Breasts and Asparagus!

Posted on March 23, 2019 by Linda Spiker

We moved from Southern California to Gig Harbor Washington last month. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window. But I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Paprika Rubbed Chicken Breasts with Asparagus and Olive Tapenade with you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

SUN BASKET: PERFECT FOR COUPLES OR FAMILIES!

Moving may be a mess, but our diets don’t have to be! Even in the chaos, we are eating nutritious meals thanks to Sun Basket. Each Sun Basket box contains three nights of fresh, healthy, gourmet meals that are perfectly portioned!

EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves.

18 MEALS TO CHOOSE FROM EVERY WEEK!

NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
- - Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
  - Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
  - Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

About This Meal:

The Recipe:Paprika Rubbed Chicken Breasts and Asparagus

Tips and what you need: a good frying pan and of course a good knife!

Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

5 from 3 votes

Paprika Rubbed Chicken Breasts and Asparagus

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus. Colorful, light and flavorful this meal will surely be a seasonal favorite! If you can't find boneless skin on chicken breasts, no worries. You'll follow the directions in bold below and cook a little longer.

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken, chicken dinner, keto, Paleo, whole30

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

1-2 organic shallots
10 ounces organic asparagus
1-2 tablespoons olive oil
2 boneless skin on chicken breasts (about 6 ounces each) BTW if you can't find boneless skin-on, no worries, just buy bone in and follow directions below
1 teaspoon sweet smoked paprika
1 organic lemon
1 ounce pitted Kalamata olives
1 ounce pitted Castelvetrano olives
1-2 cloves organic peeled fresh garlic
4 or 5 sprigs organic fresh flat-leaf parsley

Instructions

Prep and cook the vegetables

Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
Snap off the woody ends from the asparagus.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shallots and asparagus, season with salt and pepper, and cook, turning the asparagus occasionally, until the shallots start to soften and the asparagus is crisp-tender, 3 to 5 minutes. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed. Wipe out the pan.
While the vegetables cook, prepare the chicken and lemon.

Prep and cook the chicken and lemon

Pat the chicken dry with a paper towel; season generously with salt and pepper and the sweet smoked paprika.
Juice half the lemon and set aside for the olive tapenade; cut the other half in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In the same pan used for the asparagus, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and the lemon slices and cook until the chicken skin is well browned and the lemon slices begin to char, 5 to 6 minutes. Transfer the lemon slices to the plate with the asparagus. Turn the chicken and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. (if using bone in skin on: after browning skin and turning skin side up, place a lid on the pan and cook for 10 minutes or until breasts are cooked through)
While the chicken and lemon cook, prepare the olive tapenade.

Make the olive tapenade

Finely chop the olives, checking for any pits.
Finely chop, press, or grate enough garlic to measure ½ teaspoon (1 tsp).
Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the olives, garlic, parsley, 1 tablespoon lemon juice, and 1 tablespoon plus 1½ teaspoons oil. Season to taste with salt and pepper.
When chicken is done, remove from pan, quickly add lemon and asparagus back to pan and toss for one minute to re-warm. Transfer the asparagus and lemon slices to individual plates. Top with the chicken and olive tapenade and serve.

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Roasted Citrus Herb Game Hens with Vegetables

Posted on March 16, 2019 by Linda Spiker

When it comes to incredible, healthy comfort food you can’t beat Roasted Citrus Herb Game Hens with Vegetables. Easy to prepare, stunning to look at, and oh so aromatic and flavorful. Truly a delight for the senses!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Hens:

We love roasted chicken, but now that it’s just the two of us we opt for organic game hens, rubbed in herbed butter and roasted to perfection! And just the right portion size. Of course if you are cooking for more than two, use a roasting pan and you can double or even triple the recipe.

The Veggies:

Sweet shallots, brightly colored rainbow carrots, and potatoes round out this beautiful meal.

Roasting:

I definitely like to keep meals easy. And while this meal requires a little prep, after that you just pop it in the and let the hens and vegetables roast together in one pan for easy clean up. It cooks while you go do other things, like check your Instagram.

The Recipe: Roasted Citrus Herb Game Hens with Vegetables

Tips and what you need: make sure to allow time for hens to completely thaw and then remove from the oven an hour before cooking to allow to come to room temp before cooking. You will need a cast iron or oven safe pan.

5 from 2 votes

Roasted Citrus Herb Game Hens with Vegetables

A delicious one pan meal for two! Paleo and Whole 30.

Course: dinner, Main Course

Keyword: gluten free, Paleo, roast chicken, whole30

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 1 pound game hens (room temp)
2 medium shallots, peeled and quartered
6 carrots, peeled and sliced into 2" pieces (I used rainbow carrots)
2 medium size rose potatoes, cut into 1 1/2 inch chunks
1-2 tablespoons olive oil
1/4 cup butter, room temp (can be subbed with ghee)
Sea salt and pepper to taste, be generous
1 teaspoon fresh thyme, leaves stripped and chopped
3 sprigs rosemary. 1 sprig leaves chopped, 2 left whole
3 cloves garlic (one minced, the other two left whole)
zest of half a lemon, cut other half into wedges

Instructions

Prep Chicken:

Be sure hens are completely thawed and remove them from fridge an hour before cooking so they can come to room temp. Rinse under warm water inside and out, pat dry with paper towels set aside.
Preheat oven to 400 degrees and place rack in center position
Prep veggies and place in cast iron skillet or oven safe pan, drizzle with olive oil, generously sprinkle with sea salt and pepper, toss

Prep Herbs and Butter:

Strip leaves from thyme sprig and chop, strip leaves from one sprig rosemary and chop (about 1 teaspoon), mince 1 clove garlic. Zest half the lemon and cut the second half into two wedges.
Use a fork to mash soft butter, minced garlic, lemon zest, thyme, chopped rosemary and generous pinches of sea salt and black pepper together. Melt butter mixture, set aside
Make two small wells in pan by pushing the veggies to the side and set hens in each well. Use hands or pastry brush to rub/brush herb butter mixture onto chicken
Place in the oven and cook for 1 hour, rotating pan a half turn 30 minutes into cooking (note: ovens are notoriously inconsistent and cooking time can vary depending on size of bird and altitude. Juices should run clear and internal temperature should be 165 degrees. You can use a meat thermometer if you want to take the guess work out of it)
If chicken isn't quite browned enough, turn on broiler for a few minutes to brown. When hens are done, remove from pan, tent with foil and allow to "rest" for 10 minutes. Turn oven off and put pan with veggies back into the oven while you wait.
To plate: place veggies and chicken onto plates, drizzle with pan drippings and garnish with parsley if desired. Serve and enjoy!

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers. Cook With Me Darling is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View the privacy policy of Cook with Me Darling

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Category Archives: whole30

Lemon Chicken with Roasted Potatoes

SUN BASKET: Perfect for Couples or Families!

Easy, Convenient, and Less Expensive!

CHOOSE FROM 18 HEALTHY & DELICIOUS RECIPES A WEEK FROM SUN BASKET! SAVE $45 IF YOU ORDER TODAY!

About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken

The Recipe: Easy Lemon Chicken with Roasted Potatoes

MAY I PLEASE ASK A FAVOR?

Grilled Chicken with Strawberry and Arugula Salad!

The Chicken:

The Salad:

The Dressing:

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

MAY I PLEASE ASK A FAVOR?

Chimichurri Steak, Potato and Salad Board

The Steak and Chimichurri:

The Potatoes:

The Salad:

This Meal is Adaptable!

The Recipe: Chimichurri Steak, Potato and Salad Dinner Board

MAY I PLEASE ASK A FAVOR?

Paprika Rubbed Chicken Breasts and Asparagus!

SUN BASKET: PERFECT FOR COUPLES OR FAMILIES!

EASY, CONVENIENT, AND LESS EXPENSIVE!

18 MEALS TO CHOOSE FROM EVERY WEEK!

Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

About This Meal:

The Recipe:Paprika Rubbed Chicken Breasts and Asparagus

MAY I PLEASE ASK A LITTLE FAVOR?

Roasted Citrus Herb Game Hens with Vegetables

The Hens:

The Veggies:

Roasting:

The Recipe: Roasted Citrus Herb Game Hens with Vegetables

MAY I PLEASE ASK A FAVOR?