Olive tapenade crusted chicken and quinoa with roasted garlic, roasted red peppers and basil

Olive tapenade crusted chicken and quinoa with roasted garlic, roasted red peppe

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
Cooking spray
135g kalamata olives, pitted
135g green olives
12 oil-cured olives, pitted
5g freshly chopped parsley leaves
10g drained capers
5g fresh thyme leaves
4 anchovy fillets
8 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
260g peeled garlic cloves
170g quinoa
140g chopped roasted red peppers (from water-packed jar)
15g freshly chopped basil leaves
1) Preheat oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.

2) In a blender or food processor, combine all the olives, parsley, capers, thyme and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking tray. Top only four of the eight chicken pieces with the olive tapenade mixture. Season the remaining chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.

3) Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about one-third of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.

Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and garlic cloves for future meals.

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