Chicken With Olive Tapenade
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup white wine
- 1/4 cup chopped red onion
- 1/4 cup low-sodium chicken broth
- vegetable oil cooking spray
- 1 pound zucchini, cut into 1/2-inch slices
- 1 teaspoon finely chopped fresh rosemary
- 1/2 cup pitted spanish green olives
- 1 teaspoon salt, divided
- 1/2 cup pitted spanish black olives
- 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
- 4 boneless, skinless chicken cutlets (4 ounces each)
- 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
- 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
A Busy Mom's Guide to Delicious and Healthy Weeknight Dinners: Grilled Chicken with Olive Tapenade
As a working mom, time is my most precious commodity. Juggling work, carpools, homework help, and everything else that comes with raising a family leaves little time for elaborate cooking. That's why I'm always on the lookout for quick, healthy, and delicious recipes that the whole family will enjoy. This grilled chicken with olive tapenade is a perfect example. It’s packed with flavor, surprisingly easy to make, and takes less than 30 minutes to prepare. Best of all, the cleanup is a breeze! The foil packets do all the work, meaning less scrubbing and more time spent with my family.
This recipe isn't just convenient; it's also incredibly versatile. Feel free to swap out the vegetables based on what you have on hand or what's in season. Asparagus, bell peppers, or even broccoli florets would be fantastic additions. I often use whatever is on sale at the farmer's market to keep things interesting and budget-friendly. The olive tapenade adds a wonderful depth of flavor, providing a salty and briny counterpoint to the tender chicken and slightly sweet potatoes. The combination of flavors is simply divine – a perfect balance of savory, salty, and slightly sweet. It's a meal that's impressive enough to serve to guests but simple enough for a busy weeknight.
Beyond the Recipe: Making Weeknight Meals Work
Creating a balanced and delicious meal doesn’t have to be a marathon. Here are a few tips I've learned over the years that have helped me streamline my weeknight cooking:
- Prep Ahead: On weekends, I take some time to chop vegetables and marinate proteins. This drastically reduces my cooking time during the week.
- Embrace One-Pan/One-Pot Meals: These minimize dishes and cleanup. The foil packet method in this recipe is a perfect example.
- Double the Recipe: When I have a little extra time, I double the recipe and freeze half for a future meal. It’s a great way to save time and reduce food waste.
- Get the Family Involved: My kids love helping with age-appropriate tasks in the kitchen, like washing vegetables or setting the table. It makes cooking together a fun family activity.
- Keep it Simple: Don't be afraid to use pre-cut vegetables or other convenience items. It's about finding what works best for your lifestyle and prioritizing efficiency without compromising taste.
The Importance of Healthy Eating in a Busy Life
In the midst of a busy schedule, it's easy to fall into the trap of relying on processed foods and takeout. However, I firmly believe that making healthy choices doesn't have to be complicated or time-consuming. Meals like this grilled chicken with olive tapenade demonstrate that nutritious and delicious food can be quick and easy to prepare. The presence of vegetables and lean protein ensures a balanced and satisfying meal, helping everyone stay energized and focused throughout the day.
This recipe is a testament to the fact that healthy eating can be both delicious and convenient. It's a recipe that's become a staple in my family's weekly dinner rotation, a testament to its deliciousness and ease of preparation. I hope it becomes a favorite in your family’s too!
Step-by-step
- 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 center of 1 half of each piece of foil; top each with 1/4 of olive paste.
- Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken.
- Combine artichokes, zucchini, onion and remaining 1/2 teaspoon 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.
