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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Tapenade

Recipe courtesy of Alton Brown

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

All-Crust Sheet Pan Chicken Pot Pie

Recipe courtesy of Food Network Kitchen

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories