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.

Harissa-rubbed chicken with artichoke tapenade and seared romaine

Dairy-Free, Mediterranean, Paleo, Soy-Free, Diabetes-Friendly, Gluten-Free, Carb-Conscious, Lean & Clean

2 Servings, 510 Calories/Serving

30–45 Minutes

In this paleo customer favorite, pan-cooked chicken breasts and romaine team up with the nutty flavors of our homemade artichoke tapenade and basil pesto vinaigrette.

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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.
  • 3 ounces cooked quartered artichoke hearts
  • 1 ounce pitted Kalamata olives
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 organic romaine heart or other lettuce
  • Sun Basket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper)
  • 1 tablespoon champagne vinegar

Chef's Tip

To get dinner on the table faster, in Step 1, skip the prep for the artichoke tapenade. Instead, toss the ingredients into a food processor and pulse two or three times until coarsely chopped.

Nutrition per serving

Calories: 510, Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 520mg (22% DV), Carbohydrates: 14g (5% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

Serve

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.

Kids Can!

  • Stir the artichoke tapenade.
  • Make the pesto vinaigrette.
  • Top the chicken with the tapenade.
  • Drizzle the vinaigrette over the romaine.