Paprika-rubbed chicken breasts with asparagus and olive tapenade
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean
20 – 35 Minutes
A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus.
In your bag
- 1 or 2 shallots
- 10 ounces asparagus
- 4 sprigs fresh thyme or rosemary
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 1 teaspoon sweet smoked paprika
- 1 lemon
- 1 ounce pitted Kalamata olives
- 1 ounce pitted Castelvetrano olives
- 1½ teaspoons capers
- 1 or 2 cloves peeled fresh garlic
- 3 or 4 sprigs fresh flat-leaf parsley or other leafy herb such as cilantro
If you have a food processor, you can save a few minutes on the olive tapenade prep (Step 3). Strip the parsley leaves but don’t chop the parsley, olives, capers, and garlic. Instead, add those ingredients plus the lemon juice and oil to the food processor and pulse until finely chopped.
Capers are the preserved young flower buds of the caper bush, often used as a condiment or seasoning. Their delicate nature requires that they be picked by hand, then they’re dried and salted or brined. A few of these beautifully briny berries goes a long way to cut the richness of bold, buttery-flavored dishes.
Calories: 640, Protein: 40g (80% DV), Fiber: 5g (20% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 46g, Polyunsaturated Fat: 8g, Saturated Fat: 8g (40% DV), Cholesterol: 110mg (37% DV), Sodium: 580mg (24% DV), Carbohydrates: 12g (4% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.