Paprika-rubbed chicken breasts with asparagus and olive tapenade

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paprika-rubbed chicken breasts with asparagus and olive tapenade

Paprika-rubbed chicken breasts with asparagus and olive tapenade

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

20–35 Minutes

A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 10 ounces organic asparagus
  • 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
  • 1 teaspoon sweet smoked paprika
  • 1 organic lemon
  • 3 tablespoons pitted Kalamata olives
  • 1 ounce pitted Castelvetrano olives
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories 410, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 530mg (23% DV), Total Carb. 20g (7% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 29g

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, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the vegetables

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
  • 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 onion, season with salt and pepper, and cook, stirring occasionally, until the onion is starting to soften, 2 to 3 minutes. Add the asparagus and continue to cook, turning the asparagus often, until 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, 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. [Juice 1 lemon; cut the remaining lemon into 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 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.

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 [2 TBL] lemon juice, and 1½ tablespoons [3 TBL] oil. Season to taste with salt and pepper. 


Transfer the asparagus and lemon slices to individual plates. Top with the chicken and olive tapenade and serve.
Kids Can!
  • Measure the onion.
  • Snap the ends off the asparagus.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Stir the olive tapenade.