Roast chicken and grilled romaine with herb butter and olive tapenade

Gluten Free, Soy Free

2 Servings, 680 Calories/Serving

35 Minutes

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.

Ingredients

  • 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

Instructions

1

Sear, bake chicken

Preheat oven to 400°F. In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering. Season each chicken breast with salt and pepper. Gently loosen (but don’t separate) the skin of each breast by sliding your fingers between the skin and meat. Rub 1 tablespoon herb butter underneath the skin of each breast until evenly distributed and sprinkle paprika over the skin. Sear chicken, skin side down, until golden brown and crispy, 2 to 4 minutes. Transfer chicken to a rimmed baking sheet and bake, skin side up, until it’s no longer pink and cooked throughout, 15 to 17 minutes. Move on to next step while baking.

2

Prep tapenade

*Coarsely chop olives.
*Slice cherry tomatoes in half.
*Chop almonds.
*Mince dill.
*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.

3

Sear romaine

In the same pan, heat 1 tablespoon oil on medium until shimmering. Cut each heart of romaine in half lengthwise, drizzle with oil and season with salt and pepper. Sear romaine, cut side down, until lightly charred, 3 to 5 minutes.

4

Plate, serve

Divide chicken and romaine evenly between two plates. Top with tapenade and drizzle with lemon dressing. Serve remaining lemon on the side.

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