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Whole30 Pan-Roasted Chicken Breast with Salsa Verde Primal Gourmet Paleo Healthy Recipe

Whole30 Pan-Roasted Chicken Breast with Salsa Verde

Course Main Course
Cuisine Italian
Servings 2 people

Ingredients
  

For Salsa Verde

  • 1 cup flat leaf parsley finely chopped
  • 1/4 cup fresh basil leaves finely chopped
  • 2 cloves garlic
  • 2 anchovy filets packed in olive oil
  • 1 tbsp capers
  • 1 Jalapeño finely chopped, seed removed (or left in)
  • juice of one lemon
  • 1 cup Extra virgin olive oil

For Pan-Roasted Chicken Breast

  • 2 boneless, skinless chicken breasts (1/2lbs each) free-range, organic (sub bone-in, skin-on if desired - note: cooking times will be longer)
  • 1 tsp smoked Spanish paprika
  • kosher salt
  • Freshly Cracked Black Pepper
  • 1 tbsp avocado oil

Instructions
 

For Salsa Verde

  • Add anchovies, capers and garlic to a mortar and pestle (or food processor). Bash until a paste is formed. Add finely chopped parsley, basil, jalapeño, lemon juice and EVOO. Stir everything until well combined. Transfer to a jar, cover with lid and set aside at room temperature until ready to serve.

For Pan-Roasted Chicken Breast

  • Preheat oven to 375F. Meanwhile, rinse and pat chicken dry with paper towel. Season both sides with salt, pepper and smoked paprika.
  • Heat a cast-iron or oven-safe, non-stick skillet over med-high heat. When the skillet is hot (approx. 5 min later), drizzle in avocado oil and gently lay chicken in skillet. Cook 6-7 min, or until golden brown, flip chicken and transfer skillet to preheated oven. Roast chicken an additional 12-15 min or until internal temperature of the thickest part of the breast reads 160F on a digital thermometer.
  • Remove chicken from oven and transfer to carving board. Let rest 5 min before carving. Serve with Salsa Verde.