ONE MORE WEEK. That’s it! One more week of school with students, plus two days of post-planning next week. I will miss many students, but I know that we’re all ready for a break. This will be the last lunchbox life until the end of July, so savor this savory recipe between now and then.
This week’s lunchbox life is another example of a great weeknight supper. The chicken, broccoli, and olive tapenade create the perfect trinity of protein, vegetables, and healthy fat that will sustain you at lunch and throughout the afternoon. I love olives–those briny, salty, bite-sized morsels are so tasty, and I think they really elevate a dish. Alex doesn’t love them, so they’re a great pick for my lunches or when I order off of a menu.
By pan-roasting the chicken, I seared each side in butter, then finished them off in the oven. This gives the chicken a punch of flavor and texture, livening up the go-to baked chicken model of 30 minutes and 350 F. The process for cooking the broccoli is also important: do not, I repeat, DO NOT steam or boil broccoli. Just say no. Broccoli has so much fantastic flavor, and the fibrous stems have a robust flavor that comes through beautifully when you roast, grill, or saute this scrumptious veggie. For this week’s lunches, I heated some clarified butter in a wok at medium-high heat, added the broccoli pieces with salt and pepper, tossed it for a few minutes, then set it aside. Just a few of the pieces had seared edges and crispy ends, and that’s exactly what I like–broccoli with texture and crunch that I have to cut with a knife and fork, not a watery mushy mess.
Olive tapenade is one of my favorites, and it reminds me of Christmas time. My mom prepares it with beef tenderloin once per holiday season, and it’s a family favorite. It’s a great spread on crackers or with veggies, and it also pairs well with meat that is simply prepared. I like to pick out the olives, roasted garlic, and roasted peppers from the olive bar at the grocery store, placing them all in the same container, then get them home and zip them together in the food processor.
Pan-Roasted Chicken and Olive Tapenade
5 chicken breasts
3 broccoli crowns, cut into segments (about 2 inches is length, plus the smaller pieces that fall along)
1 cup pitted olives (I used a medley of nicoise and kalamata)
1/2 cup roasted garlic cloves
1/2 cup roasted red peppers or peppadew peppers
1/2 cup chopped fresh parsley
3 Tbsp. butter
salt and pepper
Preheat the oven to 375 F. Dry the chicken breasts with paper towels, then liberally salt and pepper each side. In a large, oven-safe pan, Melt 1 Tbsp. butter over medium-high heat, then place two of the chicken breasts in the hot pan, cooking for about 4 minutes on each side. After you’ve cooked them on both sides, remove them from the pan and place them on a plate. Cook two more on each side, then the last one on each side, adding another Tbsp. of butter if you need to. When all five breasts are cooked on each side, add them all back to the pan and place them in the oven to finish cooking for 10 more minutes.
Melt 1 Tbsp. butter in a wok or large, deep pan over medium-high heat. Add the broccoli pieces and a sprinkle of salt and pepper, tossing frequently. Cook for about 3 minutes, then turn off the heat and set aside.
Combine the olives, garlic, peppers, and parsley in a food processor. Pulse to combine. You want the pieces to be about the size of rice.
To plate, evenly distribute the broccoli on one side of each container, then place one chicken breast on the other side, then spoon your desired amount of tapenade in a line down the middle.