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.

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)

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!
5 from 4 ratings

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.
Calories: 276, Total Carbs: 2.3g, Protein: 38.7g, Fat: 11.8g, Fiber: 0.9g, Net Carbs: 1g
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