Grilled Chicken with Olive Tapenade
Juicy grilled chicken breast topped with a briny olive tapenade, served over a fresh salad of mixed greens, cherry tomatoes, red bell pepper, and mushrooms. A quick, flavorful weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 35g
Ingredients
- 2 medium boneless skinless chicken breasts
- ¼ cup olive tapenade
- 4 cups mixed greens
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 1 cup sliced mushrooms
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly oil the pan.
- 2
Grill the chicken for 6-7 minutes per side, until golden grill marks appear and the thickest part reaches 165°F or is no longer pink inside.
- 3
While the chicken cooks, toss the 4 cups mixed greens, 1 cup cherry tomatoes (halved), 1 sliced red bell pepper, and 1 cup sliced mushrooms in a large bowl.
- 4
Let the chicken rest for 2 minutes, then slice it. Serve the chicken over the salad and top with the 1/4 cup olive tapenade.
- 5
Finish with a drizzle of olive oil and a squeeze of lemon if you like.
Tools you’ll need
- Grill pan or skillet
- Large bowl
- Knife
- Cutting board
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