Name: Chicken With Olive Tapenade
Yield: Makes 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

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Chicken With Olive TapenadeJosé Picayo

Olives bring healthful monounsaturated fat to your plate. Plus, they supply skin-protecting vitamin E.

Recipe information

Yield
Makes 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

Preparation

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.

Nutrition Per Serving

Per serving: 453 calories

13 g fat

1 g saturated fat

55 g carbohydrates

11 g fiber

32 g protein

#### Nutritional analysis provided by Self

TagsChicken Poultry Olive Potato Root Vegetable Vegetable Main Dinner Nut Free Gluten Free Dairy Free Easy Quick One-Pot Meals Grilling Food Processor Self

Recipe information

Ingredients

Preparation

Nutrition Per Serving

Recipe notes