Paprika-Rubbed Chicken Breasts with Asparagus and Olive Tapenade | Sunbasket
A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus.
Ingredients
- 1 organic red onion
- 10 ounces organic asparagus
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 2 teaspoons sweet smoked paprika
- 1 organic lemon
- 3 tablespoons pitted Kalamata olives
- 1 ounce pitted Kalamata olives
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
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