Whole30 + Keto Chicken with Olive Tapenade – savory seasoned chicken topped with a bright and fresh olive tapenade. A healthy + delicious 30 minute chicken dinner recipe! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

A spoon putting olive tapenade on top of chicken with green beans in the background

Remember that delicious olive tapenade I shared?

I put it on top of seasoned chicken and it is my new favorite whole30 + keto dinner!

Chicken with olive tapenade and green beans on a white plate

I love chicken dinners. Especially using the flavorful meat I get from ButcherBox. But sometimes, chicken just needs a little something more.

The olive tapenade I had in the fridge caught my eye, and knew it would be perfect.

The steps of making chicken with olive tapenade

Seasoning + Cooking The Chicken

To make the chicken even more tasty, I seasoned it with my favorite poultry seasoning spice blend using garlic powder, smoked paprika, dried sage, salt + pepper.

Seared it off in my favorite cast iron skillet, finished it on the oven then topped it with the olive tapenade. You could also roast it in the oven on a wire rack rimmed baking sheet too. Perfection! My olive loving husband was so pleased.

Chicken with olive tapenade and green beans on a white plate

Your whole family is going to love this clean eating meal. Even my kids loved it!

Whole30 + Keto Chicken with Olive Tapenade Meal Prep

This dinner reheats beautifully if you want to meal prep it as a dinner or lunch!

See recipe notes for instructions.

Watch Recipe Demo (1:54 minutes)

Print

Whole30 + Keto Chicken with Olive Tapenade

★★★★★

5 from 1 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Print Recipe
Scale

Ingredients

Olive Tapenade

(1) 6-ounce can pitted black olives

(1) 6-ounce can pitted green olives

1/3 cup olive oil

1/4 cup fresh parsley leaves

2 tablespoons capers

2 cloves of garlic, grated or finely minced

zest of 1 lemon

juice from half a lemon

Chicken

(4) 6-ounce chicken breasts, pounded to an even thickness

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dried sage

1 tablespoon olive oil

Instructions

Olive Tapenade

Combine all the ingredients in your food processor. Pulse until combined and chopped, about 20 pulses. Set aside.

Chicken

Heat your cast iron skillet over medium heat. Heat your oven to 425ºF.

In a small bowl, combine the garlic powder, smoked paprika, salt, pepper and sage. Stir to combine.

Season the chicken breasts with the spice mix on both sides.

When your cast iron skillet is warm, add 1 tablespoon olive oil. Cook the chicken breasts until golden brown, about 5 minutes. Flip, then immediately transfer your skillet to the oven to finish cooking the chicken. Cook another 5-8 minutes, until the chicken has an internal temperature of 165ºF. Remove from the skillet, and rest for 5 minutes.

Serve the chicken breasts warm, topped with the olive tapenade sauce.

Notes

There will be leftover tapenade sauce. Save in the fridge and use it as a snack or appetizer with fresh vegetables!

You can also roast the chicken on a rimmed baking sheet with a wire rack at 425ºF for 25 minutes, or until it has an internal temperature of 165ºF.

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the olive tapenade. HEATING: Remove the olive tapenade, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.

This post contains affiliate links, thanks for the love!