Whole30 Pan-Roasted Chicken Breast with Salsa Verde

For Salsa Verde
1 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
1 Preheat oven to 375F. Meanwhile, rinse and pat chicken dry with paper towel. Season both sides with salt, pepper and smoked paprika. 
2 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.
3 Remove chicken from oven and transfer to carving board. Let rest 5 min before carving. Serve with Salsa Verde.