Olive Tapenade Chicken with Sauteed Veggie Rice
Olive tapenade lends an herbal saltiness to the chicken without overpowering it. This dish goes fantastically with our simple veggie rice.
Equipment
- Cutting Board
- Chef Knife
- Food Processor
- pot w/ lid
- Mixing bowl
- Sheet Tray
- Heat resistant spoon/spatula
- Tongs
- Thermometer
Ingredients
- 1 each Chicken Breast halved
- 1-2 oz Olives
- 1 clove Garlic
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 1/2 cup Rice
- 1 cup Water or Stock
- 1/4 each Onion diced
- 1 each Carrot peeled, diced
- 1 each Tomato diced
- 1/2 each Zucchini diced
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 375 F.
- Blend together the garlic, olives, rosemary, thyme, and a bit of oil. Season with salt and pepper. Toss the tapenade with the chicken, set up on a sheet tray and bake in the oven until it is an internal temperature of 165 F, about 20-30 minutes.
- Heat a pan and in a bit of oil. Toss in the onion and carrot, season and cook 2-3 minutes. Add in the zucchini, tomato and rice, cook 1-2 minutes and then add in either the water or stock. Bring to a boil, reduce to low, cover and cook until liquid is cooked out (about 17 minutes). Adjust seasoning.
- Serve chicken on top of the veggie rice.
- Serve & Enjoy!
Notes
The olive tapenade can be made ahead of time.
Nutrition
Calories: 194kcalCarbohydrates: 38gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 224mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 139IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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