Another healthy, easy meal brought to you by Sunbasket! These Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette are simple, lovely and easy to make, plus this recipe is paleo, Whole30 and Keto compliant!
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Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette #paleo #whole30 #keto #chickenbreasts #asparagus


New year, new menus!  Sunbasket! kicked off 2018 with a few fabulous changes that offer more ways to have your  Sunbasket! , your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
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    • 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.

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Let’s Talk About This Meal!

A beautiful Mediterranean inspired meal! Eggs with just-set whites and runny, golden yolks create a perfect sauce for this simple and elegant Paleo, Whole 30 and Keto friendly asparagus and herbed chicken dinner.

Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette #paleo #whole30 #keto #chickenbreasts #asparagus

The Recipe: Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette

Note for Whole 30 friends: be sure to use a wine free mustard.

Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A delicious, easy to make Mediterranean inspired meal made in about 30 minutes!

Course: dinner
Cuisine: Mediterranean
Keyword: easy dinner recipe, weeknight dinner
Servings: 2 servings
Author: Sun Basket Meal Delivery
  • 2 large pasture-raised organic eggs
  • 4 tablespoons olive oil separated
  • 2 boneless skin-on chicken breasts about 6 ounces each
  • 4-5 sprigs organic fresh flat-leaf parsley
  • 4 sprigs organic fresh thyme
  • 10 ounces organic asparagus
  • 3 organic scallions
  • 1 organic lemon
  • 3 tablespoons roasted almonds
  • 1 tablespoon whole grain mustard
  1. Wash produce before use
Cook the eggs
  1. Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, prepare the chicken.
Prep the chicken
  1. Pat the chicken dry with a paper towel; season generously with salt and pepper.
  2. Strip the parsley leaves from the stems; finely chop the leaves.
  3. Strip enough thyme leaves from the stems to measure ½ teaspoon. Save any remaining thyme for another use.
  4. In a small bowl, stir together the parsley, thyme, and 1tablespoon olive oil; season with salt and pepper. Rub the chicken all over with the herb mixture.
Cook the chicken
  1. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan. While the chicken cooks, prepare the asparagus and scallions.
Prep and cook the asparagus and scallions
  1. Snap off the woody ends from the asparagus.
  2. Trim the root ends from the scallions.
  3. In the same pan used for the chicken, if dry, add 1 to 2 tablespoons olive oil. Warm over medium heat until hot but not smoking. Working in batches if needed, add the asparagus and scallions in a single layer, season with salt and pepper, and cook, turning occasionally, until the asparagus and scallions are crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate and the scallions to a cutting board. Add more oil between batches if needed. Let the scallions cool slightly, then thinly slice. While the asparagus and scallions cook, prepare the mustard vinaigrette and almonds.
Make the vinaigrette; prep the almonds
  1. Juice half the lemon; cut half into wedges for garnish. (Juice 1 lemon; cut the remaining lemon into wedges.)
  2. Coarsely chop the almonds for garnish.
  3. In a small bowl, stir together the mustard, 2 teaspoons lemon juice, and 1 tablespoon olive oil. Season to taste with salt and pepper.
  1. Transfer the chicken and asparagus to individual plates. Carefully cut the eggs in half crosswise over the asparagus. Drizzle with the mustard vinaigrette, garnish with the scallions and almonds, and serve with the lemon wedges.

Kids Can!
  1. Peel the eggs.
  2. Strip the parsley and thyme leaves.
  3. Snap the ends off the asparagus.
  4. Juice the lemon.
  5. Stir the vinaigrette.

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