Chicken With Olive Tapenade

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Mediterranean-inspired chicken with olive tapenade is a vibrant, high-protein meal that brings the bold flavours of the coast to your kitchen. The chicken stays incredibly succulent as it steams inside foil packets, infused with a salty olive paste and aromatic rosemary. By cooking the potatoes, courgettes, and artichokes in the same parcel, the vegetables absorb the savoury juices, creating a complete and balanced dinner with minimal effort and easy clean-up.

Ideal for a nutritious weekday supper or a relaxed weekend lunch, this dish is naturally high in fibre and lean protein. Using a combination of store-cupboard staples like marinated artichokes and fresh seasonal vegetables makes it both convenient and wholesome. For a truly light finish, serve these fragrant parcels exactly as they are, allowing the white wine and broth to provide a delicate, built-in sauce for the tender vegetables.

Ingredients for Chicken With Olive Tapenade

Vegetabilisk oljespray för matlagning
120ml pitted Spanish black olives
120ml pitted Spanish green olives
1 bottle (350g) marinated artichokes, drained, and liquid reserved
4 boneless, skinless chicken cutlets (110g each)
450g potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
450g sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
1 teaspoon finely chopped fresh rosemary
1 teaspoon salt, divided
450g courgette, cut into 1/2-inch slices
60ml chopped red onion
60ml white wine
60ml low-sodium chicken broth

How to make Chicken With Olive Tapenade

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in centre of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 60ml reserved artichoke liquid, rosemary and 1/2 teaspoons salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, courgette, onion and remaining 1/2 teaspoons salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.

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