Save Recipe Print
Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic, Roasted Red Peppers and Basil
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.

In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.

Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.

Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pie Crust

Recipe courtesy of Alton Brown

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

White Chicken Chili

Recipe courtesy of The Neelys

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Chicken Soup

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chicken Pot Pie

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword