Paprika-rubbed pan-fried Chicken breasts with asparagus and olive tapenade

Ingredients

• 1 or 2 shallots 10 ounces asparagus
• 2 boneless skinless chicken breast (6 ounces)
• 1 teaspoon sweet smoked paprika
• 1 lemon
• 1 ounce pitted Kalamata olives 1 ounce Green olives
• 1 or 2 peeled fresh garlic
• 4 or 5 sprigs of fresh flat-leaf parsley

Veggies Prep

Peel the shallots and cut them crosswise into 1/4 inch thick slices;  Separating the rings, Snap off the ends from the asparagus

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot, but not smoking.  Then add shallots and asparagus, season with salt and pepper, and cook, turning the asparagus occasionally until shallots soften and asparagus is crisp-tender, 3-5 minutes.

Transfer to a plate and season to taste with salt and pepper.  Add more oil if needed.  I use Avocado oil for this process. It’s better for cooking when oil needs to be hot versus olive oil. While the veggies cook, prepare the chicken.

Chicken and Lemon Prep

Wash and pat the chicken dry with a paper towel; season with salt and pepper and the sweet smoked paprika. Juice half the lemon and set the rest aside for the olive tapenade; cut the other half lengthwise, then crosswise into 1/4 inch-thick half-moons (juice half the lemon; cut the remaining lemon into half-moons.) 

In the same pan used for the asparagus, warm 1 – 2 tablespoons of oil over medium-high heat until hot, but not smoking.  Add chicken, the lemon slices, and cook until slices begin to char, 5 – 6 minutes. 

Transfer the lemons slices to the plate with the asparagus.  Turn the chicken and cook until the meat is firm and cooked through, 5 – 7 minutes.  Transfer to plate.  While the chicken and lemon cook, prepare the olive tapenade.

Olive Tapenade Prep

Finely chop the olives, make sure there are no pits,

Finely chop, press or grate 1 tsp of garlic,

Strip parsley leaves from the stems; chop coarsely

In a medium bowl, stir together the olives, garlic, parsley, 1 tablespoon lemon juice, and 1 tablespoon plus 1 1/2 teaspoon olive oil.  Season with salt and pepper to taste.

Serve

Transfer the asparagus and lemon slices to individual plates.  Top with the chicken and olive tapenade and serve. 

So good; makes 2 serving; the perfect balanced diet with lean protein, the right fats, and veggies. Drop me a line if you try this recipe.