In order to bring you the best organic produce, some ingredients may differ from those depicted.
Harissa-rubbed chicken with artichoke tapenade and seared romaine
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy
2 Servings, 490 Calories/Serving
Harissa steals the show in this paleo favorite. Made from spicy chiles, punchy garlic, and aromatic spices, this heady North African condiment adds bursts of flavor to pan-cooked chicken breasts.
In your bag
- 3 ounces cooked quartered artichoke hearts
- 1 ounce pitted Kalamata olives
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
- 1 organic romaine heart or other lettuce
- Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
- 1 tablespoon champagne vinegar
Calories 490, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 610mg (27% DV), Total Carb. 11g (4% DV), Fiber 5g (18% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 42g
Contains: Tree Nuts (walnut)
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.
Wash produce before use
Make the artichoke tapenade
- Coarsely chop the artichoke hearts and olives, checking the olives for any pits.
In a medium bowl, stir together the artichokes, olives, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the chicken
- Pat the chicken dry with a paper towel. Rub the chicken all over with the harissa spice rub and season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the romaine.
Prep and cook the romaine
- Keeping the root end intact, cut the romaine heart in half lengthwise.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Transfer to a plate and season with salt and pepper. Add more oil between batches if needed. Meanwhile, prepare the vinaigrette.
Make the basil pesto vinaigrette
In a small bowl, stir together the basil pesto, champagne vinegar, and 1 to 2 teaspoons oil. Season to taste with salt and pepper.
Transfer the chicken and romaine to individual plates. Top the chicken with the artichoke tapenade and drizzle half the basil pesto vinaigrette over the romaine. Serve the remaining vinaigrette on the side.
- Stir the artichoke tapenade.
- Time the cooking.
- Make the pesto vinaigrette.
- Top the chicken with the tapenade.
- Drizzle the vinaigrette over the romaine.