Roast chicken with grilled romaine hearts and artichoke tapenade

Roast chicken with grilled romaine hearts and artichoke tapenade

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

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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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, Protein: 37 g, Fiber: 7 g, Total Fat: 52 g, Monounsaturated Fat: 35 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 7 g, Cholesterol: 85 mg, Sodium: 980 mg, Carbohydrates: 17 g, Added Sugar: 0 g.


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.

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