Chicken With Olive Tapenade Recipe

Name: Chicken With Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1/2 cup pitted Spanish black olives; 1/2 cup pitted Spanish green olives; 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved; 4 boneless, skinless chicken cutlets (4 ounces each); 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges; 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon salt, divided; 1 pound zucchini, cut into 1/2-inch slices; 1/4 cup chopped red onion; 1/4 cup white wine; 1/4 cup low-sodium chicken broth

Servings: persons

Vegetable oil cooking spray
1/2 cup pitted Spanish black olives
1/2 cup pitted Spanish green olives
1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
4 boneless, skinless chicken cutlets (4 ounces each)
1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 teaspoon finely chopped fresh rosemary
1 teaspoon salt, divided
1 pound zucchini, cut into 1/2-inch slices
1/4 cup chopped red onion
1/4 cup white wine
1/4 cup low-sodium chicken broth

1
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable oil cooking spray, 1/2 cup pitted Spanish black olives, 1/2 cup pitted Spanish green olives, 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved, and more.

Yes, Chicken With Olive Tapenade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions