Mediterranean Chicken with Asparagus Salsa and Roasted Zucchini
This gluten-free chicken dinner hits all the notes, thanks to our hearty salsa, which blends fresh asparagus with meaty artichoke hearts, chickpeas, and sweet bell pepper.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Pot
- Skillet
- Mixing bowl
- Colander
- Paper towel
- Spoon
Ingredients
- 10 ounces organic asparagus
- 1 organic zucchini or other summer squash
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- 1 teaspoon red chile flakes (optional)
- Chicken options:
- 2 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic red or other bell pepper
- ½ cup cooked quartered artichoke hearts
- ½ cup cooked chickpeas
- 4 or 5 sprigs organic fresh curly-leaf parsley
- Sunbasket Greek vinaigrette base (red wine vinegar - garlic - dried oregano)
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