Photo: Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic, Roasted Red Peppers and Basil Recipe
Ingredients
- Cooking spray
- 1 cup pitted kalamata olives
- 1 cup green olives
- 12 oil-cured olives, pitted
- 1 tablespoon freshly chopped parsley leaves
- 1 tablespoon drained capers
- 1 tablespoon fresh thyme leaves
- 4 anchovy fillets
- 8 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
- 2 cups peeled garlic cloves
- 1 cup quinoa
- 1 cup chopped roasted red peppers (from water-packed jar)
- 1/4 cup freshly chopped basil leaves
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with 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.
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By dianeseppa1_6197428
Louisville, Ken...
on July 26, 2011
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Creative! I love olives, yum! The quinoa is new to me and I liked it.
By Terri W
Cincinnati
on September 12, 2010
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We love olives and mediterranean flavours so suggestions for making it prettier. Perhaps stuffing the chicken with the mixture and then browning the chicken, then finish up in the oven? This was our first foray into quinoa and we really liked it! the roasted garlic, basil and roasted red pepper combo was awesome. We ate it warm but I think it might be even better served cold.
By eahl4_5285425
Urbana, IL
on April 27, 2010
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I used some leftover olive tapenade I made using a Joy of Cooking book recipe. I just mixed in a generous amount--1/4 C. or so of fresh parsley and a few shakes of habenero pepper powder then I slathered it on and baked it up. Came out great! This was a quick easy meal for a Monday night. Also, using red quinoa adds nice color for those who didn't like the look. I myself thought it was quite pretty either way...
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