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5 from 4 ratings

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!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 276
Author: Natalie

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.

Video

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.

Nutrition

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