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

Paleo, Carb-Conscious, Dairy-Free, Mediterranean, Soy-Free, Gluten-Free

2 Servings, 640 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 or 2 organic shallots
  • 10 ounces organic asparagus
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon sweet smoked paprika
  • 1 organic lemon
  • 1 ounce 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
Chef's Tip
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, and garlic. Instead, add those ingredients plus the lemon juice and oil to the food processor and pulse until finely chopped.
Ingredient IQ
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.

Nutrition per serving

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: 590mg (25% 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.

Instructions

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

Wash produce before use

1

Prep and cook the vegetables

  • Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.
  • 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 shallots and asparagus, season with salt and pepper, and cook, turning the asparagus occasionally, until the shallots start to soften and 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.

2

Prep and cook the chicken and lemon

  • Pat the chicken dry with a paper towel; season generously with salt and 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.

3

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 1 tablespoon plus 1½ teaspoons [3 TBL] oil. Season to taste with salt and pepper.

Serve

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