Harissa-rubbed chicken with artichoke tapenade and seared romaine
One Pan Meal

Harissa-rubbed chicken with artichoke tapenade and seared romaine

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

2 Servings, 700 Calories/Serving

30 – 40 Minutes

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

In your bag

  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • Harissa spice rub (harissa powder - granulated garlic - sweet smoked paprika)
  • 1 or 2 cloves peeled fresh garlic
  • 2 ounces roasted red peppers
  • 2 ounces cooked quartered artichoke hearts
  • 3 tablespoons 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 all the prep for the artichoke tapenade except the parsley; instead, toss the ingredients into a food processor and pulse two or three times to make a coarse paste.

Nutrition per serving



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 and basil vinaigrette.


Make the artichoke tapenade

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • 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 small bowl, stir together the garlic, red peppers, artichokes, olives, and almonds. Stir in the parsley, lemon zest, and 2 teaspoons oil. Season to taste with salt and pepper.


Make the basil vinaigrette

  • Strip the basil leaves from the stems; finely chop the leaves.
In another small bowl, stir together the basil, 1½ tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt.


Cook the chicken and romaine

  • Trim the root end from the romaine heart; cut romaine in half lengthwise.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. 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, depending on thickness. Transfer to a plate. Do not clean the pan.
If the pan is dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the romaine, cut sides down, and cook until browned and slightly wilted, 4 to 5 minutes. Season with salt and pepper.



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

Calories: 700, Protein: 42g (84% DV), Fiber: 6g (24% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 50g, Polyunsaturated Fat: 9g, Saturated Fat: 7g (35% DV), Cholesterol: 105mg (35% DV), Sodium: 460mg (19% DV), Carbohydrates: 16g (5% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.