Whole30 + Keto Chicken with Olive Tapenade
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!
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.
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.
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
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.
Recipe Video
Recipe Notes
Nutrition
Nutrition facts are calculated as a courtesy and not guaranteed.
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16 Comments on “Whole30 + Keto Chicken with Olive Tapenade”
This is so. good!!! I didn’t have any green olives…just kalamata and black ones, and it turned out fantastic! We’re olive lovers, even all of our 4 kiddos, but never have tried making a tapenade. Keeper for sure…I’ve made a lot of your recipes, and have never once been anything but dazzled and satisfied. Thank you!!
It’s good to know it turned out great with kalamata and black olives Amanda. My family is also big olive lovers and I can’t believe I hadn’t tried a tapenade earlier. It sure is a small world!
So fresh and so delicious! Had all of these ingredients on hand so it was a no brainer to try. Â Came together so quickly and will definitely be in the meal prep rotation from now on! Â
Isn’t it great when you find a recipe and you just so happen to have all the ingredients on hand Bridget? I love to hear that it was fresh and delicious. I am glad you will be making it again.
Delicious! Even my 7 year old loved the tapenade.
I am so glad you liked my chicken tapenade Amberlee. That is fantastic that your 7 year old likes it. What a sophisticated palate!Â
This was amazing!! The chicken was tender and so flavorful but then adding the olive tapenade just made it so much more!! This is a definite keeper on the weeknight meal rotation! I made it with your cauliflower risotto and couldn’t have been better!!!Â
I am so happy you liked my chicken Emily. I love to hear that it turned out tender and flavorful! Isn’t the olive tapenade to die for? I am so glad this will be part of your regular recipe rotation!
Olive lover here so you couldn’t go wrong. This was yummy and perfect for lunch meal prep. I love how your recipes are simple/easy, but still so tasty! I love food, but with kids and busy schedules it’s nice to have recipes that I have most of the stuff at home or it’s an easy thing to grab at the store.
Yeah! I am so glad you liked this Kimberly! It does make a fantastic meal prep lunch, especially if you are a olive lover. Isn’t it the best when you find a recipe and have all the ingredients on hand? Such a win!
Hello Natalie! Aside from the green beans, what side did you use in your meal prep photos? It looks like potatoes but might be radishes? Whatever it is, it looks delish :)
The ones in the photo are potatoes (just baby potatoes I roasted whole with salt + pepper), but to keep it keto you can roast radishes!
What type of beans were used for the side dish? They look good. How were they prepared?
Green beans! I have a recipe for them here: https://www.tasteslovely.com/garlicky-green-beans/
They’re my favorite! Substitute ghee for butter to keep it Paleo + Whole30
Have you ever used Kalamata olives instead of black?? Me and my husband prefer these over the black but didn’t know if the flavors would be ok
Yes! Kalamata works also! You can use any olives you like : )