Adapted from Primal Blueprint Quick and Easy Meals, Mark Sisson and Jennifer Meier
I love the new Primal Blueprint cookbook! It was just released and contains some exceptional quick and easy meals. This recipe was made with things I already had on hand. I made some minor alterations based on my cooking style. The combination of oranges and olives is surprisingly delicious. This meal is served cold or at room temperature. We had it for a light dinner, but leftovers will be perfect for lunch.
Ingredients (serves 4)
- 1 – 1-1/2 lbs boneless, skinless chicken breasts or tenders
- 2 tsp smoked paprika
- 2 minced garlic cloves
- 4 Tbsp olive oil
- 2 Tbsp sherry vinegar
- 2 oranges (pick a flavorful, juicy one, such as Valencia)
- ¼ cup finely chopped parsley
- ½ cup pitted black olives (I used Kalamata but Moroccan oil-cured would also work well)
- ¼ tsp red pepper flakes
- Whisk together paprika, garlic, olive oil, and vinegar.
- Cut chicken into strips (unless you’ve purchased tenders). Lightly salt chicken, then pour half of the vinaigrette over the chicken and toss to coat.
- Cook chicken under a broiler on high for 10 – 12 minutes or until done. (You can also grill in a pan.) Cut each cooked tender into cubes. This allows the chicken to cool and makes it easier to integrate with the other ingredients.
- While the chicken is cooking, peel the orange, trimming away as much white pulp as possible. To do this, first cut off a little bit on each end so the orange sits flat with no pulp, then trim the peel and white pulp off the sides. Finally, cut out each wedge and slice in half or into thirds.
- In a serving bowl, combine the orange pieces, parsley, olives, and red pepper flakes. Add the cooked chicken and drizzle remaining vinaigrette on top. Toss gently to blend.
- Garnish with additional parsley (optional). Serve cold or at room temperature.