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Harissa-rubbed chicken with artichoke tapenade and seared romaine

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

One-Pan Meal

Harissa-rubbed chicken with artichoke tapenade and seared romaine

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

2 Servings, 680 Calories/Serving

30 – 45 Minutes

Bold-flavored pan-seared chicken breasts and romaine team up with a from-scratch artichoke tapenade in this paleo customer favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • Harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 or 2 cloves peeled fresh garlic
  • 2 ounces roasted red peppers
  • 2 ounces cooked quartered artichoke hearts
  • 1 ounce pitted Kalamata olives
  • 3 tablespoons Marcona almonds
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 lemon
  • 1 romaine heart
  • 2 or 3 sprigs fresh basil

Chef's Tip

To get dinner on the table faster, in Step 2, skip the prep for the artichoke tapenade (except the lemon); instead, toss the ingredients into a food processor and pulse two or three times until coarsely chopped.

Nutrition per serving

Calories: 680, Protein: 43g (86% DV), Fiber: 6g (24% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 43g, Polyunsaturated Fat: 7g, Saturated Fat: 7g (35% DV), Cholesterol: 105mg (35% DV), Sodium: 410mg (17% DV), Carbohydrates: 17g (6% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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

Season the chicken

  • Pat the chicken dry with a paper towel. Rub the chicken all over with the harissa spice rub; season generously with salt and pepper.
Let the chicken stand while you prepare the artichoke tapenade.

2

Make the artichoke tapenade

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Coarsely chop the artichoke hearts, olives, and almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the basil vinaigrette.
In a medium bowl, stir together the garlic, red peppers, artichokes, olives, almonds, parsley, lemon zest, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

3

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the chicken cooks, prepare the romaine.

4

Prep and cook the romaine

  • Trim the root end from the romaine heart; cut the romaine 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 charred, 2 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season with salt and pepper.
While the romaine cooks, prepare the basil vinaigrette.

5

Make the basil vinaigrette

  • Strip the basil leaves from the stems; finely chop the leaves.
In a small bowl, stir together the basil, 1½ tablespoons [3 TBL] lemon juice, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

6

Serve

Transfer the chicken and romaine to individual plates. Top with the artichoke tapenade, drizzle with the basil vinaigrette, and serve.

Kids Can!

  • Press the garlic (if you have a press).
  • Strip the parsley and basil leaves.
  • Juice the lemon.
  • Stir together the tapenade.
  • Stir together the vinaigrette.
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