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Grilled Chicken Breast

w/ Sweet Corn, Mushrooms, Snap Peas and Beet Greens

There are just some days where nothing but a nice piece of grilled chicken will satisfy! I paired our all natural bird on a mixture of sweet local corn, shiitake mushrooms and beet greens with the crunchy bite of snap peas. The shiitakes are sort of like a vegetarian version of bacon- they carry so much deep flavor!

Ingredients: Free-range Chicken, Fresh Local Corn, Shiitake Mushrooms, Organic Green Beans, White Wine, Extra Virgin Olive Oil, Grass-fed Butter, Sea Salt, Organic Sweet Smoked Paprika, Organic Black Pepper, Organic Thyme, Organic Basil, Organic Rosemary. Contains: Milk, Corn.

Health Benefits

  • Excellent Source-Vitamin B6
  • Good Source-Riboflavin
  • Low Calorie
  • Low saturated fat 
  • Low Sodium

  • 181 mg Omega 3’s

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Recipe by

Chef Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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