Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup pitted Kalamata olives
- 1 garlic clove
- 2 tbsp capers
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- In a food processor, combine the olives, garlic, capers, olive oil, and lemon juice. Pulse until coarsely chopped. Set aside.
- Preheat your grill to medium-high heat.
- Rub the chicken breasts with olive oil and season with salt and pepper.
- Grill the chicken for 4-5 minutes per side, until cooked through.
- Remove the chicken from the grill and top each breast with a generous spoonful of olive tapenade. Garnish with fresh parsley and serve.
Notes
Chef's Tip: Make the tapenade first and let it sit while the grill heats - a few minutes of resting lets the flavors meld before it hits the warm chicken. Keto Swap: none needed - naturally keto.
Nutrition
Calories: 350kcal | Protein: 25g | Fat: 26g | Fiber: 1g
Tried this recipe?Let us know how it was!