Roast chicken with grilled romaine hearts and artichoke tapenade

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

Roast chicken with grilled romaine hearts and artichoke tapenade

Roast chicken with grilled romaine hearts and artichoke tapenade

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 670 Calories/Serving

30 Minutes

If you've never had grilled romaine before, you're in for a treat. The lettuce caramelizes in the pan — highlighting its natural sweetness — as the center turns warm and creamy, and the crevices between the leaves serve as pockets to collect the basil vinaigrette.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 “airline” chicken breasts
  • Chicken spice blend (harissa - garlic powder - paprika)
  • 1 garlic clove
  • 1-2 roasted peppers
  • ¼ cup Marcona almonds
  • ¼ cup pitted kalamata olives
  • ½ cup artichoke hearts
  • Fresh parsley
  • 1 lemon
  • Fresh basil
  • 2 romaine hearts

Nutrition per serving

Calories 670, Total Fat 52g (67% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 980mg (43% DV), Total Carb. 17g (6% DV), Fiber 7g (25% DV), Protein 37g


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

Wash produce before use


Cook the chicken

Heat the oven to 400°F.
  • Season the chicken with the chicken spice blend, salt and pepper.
In a 12-inch 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 browned and crisp, about 5 minutes. Do not clean the pan. Transfer the chicken to a baking sheet, skin-side up, and cook in the hot oven until the meat is no longer pink, about 15 minutes.


Make the tapenade

  • Finely chop the garlic, peppers, almonds, olives, and artichokes. Alternately, combine the ingredients in a food processor and pulse 2 or 3 times to make a coarse paste. Transfer to a small bowl.
  • Chop the parsley.
  • Zest and juice the lemon.
Add the parsley and zest to the tapenade along with the 1 tablespoon oil. Season with salt and pepper.


Make the basil vinaigrette

  • Finely chop the basil.
In a small bowl, combine 1½ tablespoons of the lemon juice with 2 tablespoons oil and the basil. Season with salt.


Cook the romaine hearts

  • Slice the romaine hearts in half lengthwise.
Warm the same pan used to cook the chicken over medium-high heat. If the pan seems dry, add 1 teaspoon oil. Cook the romaine, cut side down, until browned and slightly wilted, about 5 minutes.


Transfer the romaine hearts to serving plates. Top with the chicken breasts and the tapenade. Dress with the basil vinaigrette and serve.