Roast chicken and grilled romaine with herb butter and olive tapenade
Gluten Free, Soy Free
Roast chicken breasts seasoned in a basil and lemon butter accompany seared romaine, which becomes tender and sweet when cooked. A green olive, cherry tomato and Marcona almond tapenade adds great texture and robust, briny flavor.
- 2 skin-on airline chicken breasts
- 2 tablespoons herb butter
- ½ teaspoon smoked paprika
- ½ cup pitted Castelvetrano olives
- ½ cup cherry tomatoes
- ¼ cup Marcona almonds
- small bunch dill
- 1 lemon
- 2 heads romaine lettuce
Sear, bake chicken
*Slice cherry tomatoes in half.
*Zest lemon. Cut and juice half of lemon.
Combine all ingredients in a small bowl with a pinch of salt and mix well. Set aside. In a separate bowl, combine 1 tablespoon lemon juice with 1 tablespoon oil and a pinch of salt to make dressing.