Paleo + Whole30 Chicken with Olive Tapenade – savory seasoned chicken topped with a bright and fresh olive tapenade. A healthy and delicious 30 minute chicken dinner recipe! Gluten free, grain free, dairy free, sugar free, clean eating, real food.
Remember that delicious paleo + whole30 olive tapenade I shared?
I put it on top of seasoned chicken and it is my new favorite 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.
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. Perfection! My olive loving husband was so pleased.
Your whole family is going to love this clean eating meal. And you’re going to love feeding it to them because it is paleo, whole30, gluten free, grain free, dairy free, sugar free, real food.
This dinner reheats beautifully if you want to meal prep it as a dinner or lunch! See recipe notes for instructions.
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Paleo + Whole30 Chicken with Olive Tapenade
Prep Time: 10 minutes- Cook Time: 15 minutes
- Total Time: 25 minutes
Yield: 4
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Pin RecipeIngredients
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!
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.
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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 : )