Olive Tapenade Crusted Chicken And Quinoa With Roasted Garlic, Roasted Red Peppers And Basil
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
57
Spice
57
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Pitted Kalamata Olives1 cup
Green Olive1 tbsp
Capers (drained)1 tbsp
Thyme Leaves (fresh)1
Salt2 cups
Peeled Garlic (cloves)1 cup
QuinoaDirections:
1
Preheat oven to 400 degrees F
2
Coat a large baking sheet with nonstick cooking spray
3
In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies
4
Process until mixture forms a thick paste
5
Place chicken on prepared baking sheet
6
Top only 4 of the 8 chicken pieces with the olive tapenade mixture
7
Season the other 4 of the 8 chicken pieces with salt and pepper, to taste
8
Wrap garlic cloves in foil and place alongside chicken
9
Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender
10
Meanwhile, cook quinoa according to package directions
11
When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper
12
Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals