Spanish-Style Chicken with Broccoli

Serves: 2

-1 lb chicken tenderloins
-1 tablespoon olive oil, divided into thirds
-1 tsp paprika 
-1 lemon, 1 half juiced, the other half cut into wedges and set aside 
-1 small sweet onion, cut into wedges
-1 medium head broccoli
-2 tsp grated ptarmigan cheese 
-1/4 cup olives, diced.  

1. In a medium bowl, mix together 1 teaspoon olive oil, paprika, lemon juice, onion, and chicken tenders.  Let stand for 10 minutes.  
2. While chicken is marinating, wash and cut broccoli into 2" spears.  Toss with 1 tsp olive oil and grated ptarmigan cheese. 
3. While the chicken is marinating, preheat oven to 400 degrees F.  Line a baking sheet with nonstick foil.  Place the broccoli in a single layer.  
4. Heat remaining olive oil in a non-stick skillet.  Add chicken and onion in a single layer.  Brown for 2 minutes on each side.  Place chicken and onion in a single layer on the baking sheet.  Roast at 400 degrees F for 15 minutes.  
5. Remove from the oven.  Sprinkle lightly with salt and pepper.    Let rest for 5 minutes, and serve, garnishing with olives and lemon wedges.