- 1 tsp avocado oil
- 2 Tbsp unsalted butter
- 2 boneless, skinless chicken breasts
- 1/2 bunch asparagus
- 1 cup chopped kale
- 1 Yukon Gold potato
- 1 jar Harmons olive tapenade
- 1 lemon, cut in half
Preheat oven to 350°.
In a large ovenproof frying pan over medium-high heat, add oil and butter. Add chicken breasts and cook until each side is golden brown, about 5 minutes per side.
Meanwhile, chop asparagus and kale into 1” pieces. Cut potato into 2” pieces.
Position chicken breasts in center of pan, place veggies evenly spaced in a ring around chicken. Liberally season with salt and pepper. Slice half of lemon into disks and juice other half over chicken. Add tapenade to top of chicken. Cover and return to oven for 20 minutes, or until chicken reaches 165° on an instant-read thermometer and potatoes are tender. Serve with lemon disks.