Mediterranean Chicken with Olive-Artichoke Tapenade

Name: Mediterranean Chicken with Olive-Artichoke Tapenade
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 chicken breasts (boneless, skinless, about 4 ounces each); 1 tablespoon olive oil; 0.25 teaspoon kosher salt; 0.125 teaspoon black pepper; 0.5 cup pitted black olives (pitted, finely chopped); 0.25 cup canned artichoke hearts (drained and finely chopped); 1 clove garlic (minced); 1 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped); 2 cup broccoli florets (small florets)

Pan-seared chicken breasts served with a savory, briny olive and artichoke tapenade, accompanied by crisp-tender roasted broccoli florets.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $4.58/serving

Dietary

Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
Low-Sugar
High-Protein
Whole30

Ingredients

2 chicken breasts (boneless, skinless, about 4 ounces each)
1 tablespoon olive oil
0.25 teaspoon kosher salt
0.125 teaspoon black pepper
0.5 cup pitted black olives (pitted, finely chopped)
0.25 cup canned artichoke hearts (drained and finely chopped)
1 clove garlic (minced)
1 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)
2 cup broccoli florets (small florets)

Instructions

Preheat oven to 400°F (if roasting broccoli) or prepare a large non-stick skillet for pan-searing. Toss 2 cups broccoli florets with 1/2 tablespoon olive oil, 1/8 teaspoon kosher salt, and a pinch of black pepper. Roast on a baking sheet for 12-15 minutes until tender-crisp, or sauté in a separate skillet for 5-7 minutes.
While broccoli cooks, prepare the chicken. Pat boneless, skinless chicken breasts dry and season with 1/8 teaspoon kosher salt and a pinch of black pepper.
Heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, or until cooked through and nicely browned.
While chicken cooks, prepare the tapenade: In a small bowl, combine finely chopped pitted black olives, finely chopped canned artichoke hearts, minced garlic, 1 tablespoon lemon juice, and 2 tablespoons chopped fresh parsley.
Serve the cooked chicken breasts topped generously with the olive-artichoke tapenade, alongside the roasted or sautéed broccoli.

Notes

You can prepare the tapenade ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 328
Protein: 38.3 g
Carbohydrates: 10.5 g
Fat: 15 g
Fiber: 4.2 g
Sodium: 706 mg
Saturated Fat: 2.6 g
Sugar: 2.2 g
Cholesterol: 96 mg