Olive Tapenade Chicken with Sauteed Veggie Rice

Olive Tapenade Chicken with Sauteed Veggie Rice

Two Chef Mission
Olive tapenade lends an herbal saltiness to the chicken without overpowering it. This dish goes fantastically with our simple veggie rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 2 people
Calories 194 kcal


  • Cutting Board
  • Chef Knife
  • Food Processor
  • pot w/ lid
  • Mixing bowl
  • Sheet Tray
  • Heat resistant spoon/spatula
  • Tongs
  • Thermometer


  • 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


  • 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!


The olive tapenade can be made ahead of time.


Calories: 194kcalCarbohydrates: 38gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 224mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 139IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword Chicken, Chicken Dishes, Chicken Recipes, Easy Chicken Recipes, fall, Italian, Olive, Recipes, rice, Simple Recipes, vegetables
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