Name: Herb Roasted Chicken With Tapenade
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 tablespoon crumbled thyme leaves; 1 tablespoon dried rosemary; 1 tablespoon dried basil; ¼ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 pounds boneless, skinless chicken breast; 15 green olives, pitted; 15 kalamata olives, pitted; ½ cup drained, chopped jarred roasted red peppers; 1 anchovy fillet canned in oil, drained; 1 tablespoon capers; 1 tablespoon olive oil

Herb Roasted Chicken With Tapenade

Patsy Catsos, MS, RDN, LD

Updated on September 20, 2019

(12 ratings)

Total Time: 60 min

Prep Time: 20 min

Cook Time: 40 min

Servings: 6

Nutrition Highlights (per serving)

251 calories

12g fat

4g carbs

31g protein

Show Nutrition Label

Nutrition Facts
Servings: 6
Amount per serving
Calories	251
% Daily Value*
Total Fat 12g	15%
Saturated Fat 2g	10%
Cholesterol 84mg	28%
Sodium 525mg	23%
Total Carbohydrate 4g	1%
Dietary Fiber 2g	7%
Total Sugars 0g
Includes 0g Added Sugars	0%
Protein 31g
Vitamin D 0mcg	0%
Calcium 66mg	5%
Iron 3mg	17%
Potassium 282mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This Mediterranean inspired dish is very low in FODMAPs, which makes it a perfect dinner go-to. It pairs well with either mixed greens or rice. If time allows, marinate the chicken for up to 24 hours in the herb rub to increase the infusion of flavors into the chicken; if you are in a hurry you can bake the chicken immediately.

Ingredients

1 tablespoon olive oil
1 tablespoon crumbled thyme leaves
1 tablespoon dried rosemary
1 tablespoon dried basil
¼ teaspoon salt
½ teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breast
15 green olives, pitted
15 kalamata olives, pitted
½ cup drained, chopped jarred roasted red peppers
1 anchovy fillet canned in oil, drained
1 tablespoon capers
1 tablespoon olive oil

Preparation

Herb Chicken

Form a paste by mixing the olive oil with the thyme, rosemary, basil, salt, and pepper. Rub this mixture onto all sides of the chicken breasts and place the chicken in a baking dish. Cover the dish and allow the chicken to marinate for 2 hours in the refrigerator.
Preheat the oven to 375F.
Uncover the baking dish and roast the chicken on the middle rack of the oven for 40 minutes or until it reaches an internal temperature of 165F in the thickest part of the chicken.

Olive Tapenade

While the chicken is roasting, in the bowl of a blender or food processor, combine the green olives, kalamata olives, roasted red pepper, anchovy, capers, and olive oil. Process it until a chunky mixture is formed. Do not puree.
To serve, slice the warm chicken into 1/2-inch pieces and top each portion with 2½ tablespoons of tapenade.