Ingredients for Chicken With Olive Tapenade

• Vegetable oil cooking spray

• 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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.