Chicken with Olive Tapenade from

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 437.5
  • Total Fat: 14.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,787.3 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 31.0 g

View full nutritional breakdown of Chicken with Olive Tapenade from calories by ingredient

Number of Servings: 4


    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


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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JUJUELLIOTT.

TAGS:  Poultry |