Name: Chicken Breasts With Olive Tapenade
Ingredients: 2 Chicken Breast (skin on); 0.5 cup Kalamata Olives; 2 tablespoon Coconut Oil; 2 tablespoon Capers; 0.13 teaspoon Sea Salt; 2 tablespoon Red Wine Vinegar; 0.13 teaspoon Freshly Ground Black Pepper; 2 tablespoon Fresh Parsley Leaves (chopped); 0.25 cup Olive Tapenade; 0.25 cup Olive Oil; 0.25 teaspoon Fresh Rosemary (chopped); 0.13 teaspoon Pepper

Chicken Breasts With Olive Tapenade

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Dairy FreeEgg FreeNightshade FreePoultry

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INGREDIENTS

2 Chicken Breast - skin on
0.5 cup Kalamata Olives
2 tablespoon Coconut Oil
2 tablespoon Capers
0.13 teaspoon Sea Salt
2 tablespoon Red Wine Vinegar
0.13 teaspoon Freshly Ground Black Pepper
2 tablespoon Fresh Parsley Leaves - chopped
0.25 cup Olive Tapenade
0.25 cup Olive Oil
0.25 teaspoon Fresh Rosemary - chopped
0.13 teaspoon Pepper

INSTRUCTIONS

Season and sear the chicken breasts in a large skillet on medium- high heat with coconut oil (or any high heat oil) for about 20 minutes, flipping half way.
Make the tapenade: Pulse olives, capers, red wine vinegar, and olive oil in a food processor until chopped, but not fully blended. Transfer the contents to a small mixing bowl , chop parsley and mince rosemary, and mix everything together with black pepper. Place in refrigerator until ready to serve.