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