Lemon-Tuscan Herb Grilled Chicken with Artichoke-Olive Salsa
For the Chicken:
4 (6-ounce) skinless, boneless chicken breast halves, pounded thin
1 bunch asparagus, ends trimmed off
Family Reserve Extra Virgin Olive Oil, for drizzling
1 ½ tablespoons Seasons Tuscan Blend seasoning, divided
3 tablespoons Meyer Lemon Fused Olive Oil
1 ½ teaspoons honey
¾ teaspoon salt (or to taste)
For the Artichoke-Olive-Tomato salsa
1 large tomato, seeded and chopped
1 can quartered artichoke hearts, drained, rinsed and roughly chopped
1/3 cup Kalamata olives (pitted), roughly chopped
1 ½ tablespoons Milanese Gremolate infused Extra Virgin Olive Oil
¾ tablespoon Oregano White Balsamic
Salt and pepper (to taste)
Preheat oven to 425 °F.
In a marinating bowl or large freezer bag, whisk together the Meyer Lemon Infused Extra Virgin Olive Oil, the honey, 1 tablespoon of Seasons Tuscan Blend and salt. Add the chicken and marinate in the refrigerator for as little as 30 min or as long as 6 hours.
Meanwhile, line a baking sheet with foil and coat with some Family Reserve olive oil. Add the asparagus then drizzle with more extra virgin olive oil and season with ½ tablespoon of Seasons Tuscan Blend and ¼ teaspoon salt. Toss with fingers to coat then roast for 10 minutes (a little less for thin asparagus spears) or until just barely tender.
Heat a grill pan over medium-high heat. Coat pan with some Family Reserve olive oil. Add the chicken to pan; cook for 6 minutes on each side or until done.
Add ingredients for Artichoke-Olive-Tomato Salsa in a bowl and stir to combine. Taste and if necessary, adjust seasoning.
Divide roasted asparagus between plates then top with a grilled chicken breast and a scoop of salsa.