Chicken With Olive Tapenade

Name: Chicken With Olive Tapenade
Yield: 4 servings
Ingredients: 1 Vegetable oil cooking spray; 1 1/2 cup pitted Spanish black olives; 1 1/2 cup pitted Spanish green olives; 1 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved; 1 4 boneless, skinless chicken cutlets (4 ounces each); 1 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges; 1 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges; 1 1 teaspoon finely chopped fresh rosemary; 1 1 teaspoon salt, divided; 1 1 pound zucchini, cut into 1/2-inch slices; 1 1/4 cup chopped red onion; 1 1/4 cup white wine; 1 1/4 cup low-sodium chicken broth

From the kitchen of Carly

Briny olive tapenade crowns tender chicken breasts, while roasted potatoes and zucchini steam alongside in foil packets. Marinated artichokes add tangy depth. This one-packet dinner delivers Mediterranean flavors with minimal cleanup, perfect for weeknight grilling.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Vegetable oil cooking spray
11/2 cup pitted Spanish black olives
11/2 cup pitted Spanish green olives
11 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
14 boneless, skinless chicken cutlets (4 ounces each)
11 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
11 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
11 teaspoon finely chopped fresh rosemary
11 teaspoon salt, divided
11 pound zucchini, cut into 1/2-inch slices
11/4 cup chopped red onion
11/4 cup white wine
11/4 cup low-sodium chicken broth

Instructions

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.