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.

No additional tips available.

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

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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.

Chicken With Olive Tapenade

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