Gluten Free · Main Meals · Recipes

Chicken with Olive & Feta Tapenade

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Chicken with Olive & Feta Tapenade

When looking to pack some punch with flavour you really should look no further than olives. Interestingly I disliked this little delight until a few years ago. I forced myself to eat them whenever they were presented and low and behold, I now love them. This is a dish served with chicken but the tapenade can be eaten with pretty much anything, or even on its own.

Equipment required

1 hand blender, chopping attachment
1 lrg roasting tray
1 non stick fry pan

Shopping list for 4 people

4 chicken breasts
2 bulbs of fennel
1 lrg head of broccoli
250g cherry tomatoes
Sprinkling of cumin and garlic powder
Pinch of salt
Splash of vege oil

Tapenade

12 pitted green olives
2 mini cornichons
1 tsp of capers
1 tsp Dijon mustard
1 tsp of balsamic vinegar
100 grams of feta

Method to the madness

Pre heat the oven to 200 C

Place all the ingredients for the tapenade, apart from the feta into the chopping attachment, blend until you reach your desired consistency, I like mine a bit chunky. Crumble in the feta and mix through

Prepare the fennel by removing the fronds and core, slice into thin wedges, add to tray. Take the florets of broccoli off the stem and add to the tray

Splash some vege oil over the veges, sprinkle with salt, cumin and garlic powder

Cook the veges for between 20-30 mins in total depending on size, adding the tomatoes 15 mins before the end of coming time

Meanwhile season and cook your chicken breast

Once the chicken and veges are done, plate up with a large dollop of the tapenade on top. ENJOY!

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