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Avocado Tapenade with Mediterranean Chicken Breast

Avocado Tapenade with Mediterranean Chicken Breast

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
Chileanavocados.org

Chileanavocados.org

Rich and flavorful avocado adds a surprising touch to the robust flavors of tapenade, a typical Mediterranean topping. You can also serve tapenade over grilled salmon or halibut, any cut of steak or sliced roast beef. Or try tapenade in a turkey or chicken sandwich.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. In a sealable plastic bag combine lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, salt and pepper. Add chicken breasts, seal and refrigerate for 30 minutes.
  2. Tapenade: In medium bowl, whisk together remaining lemon juice (about 3 tablespoons), 1/2 tablespoon olive oil, roasted garlic, salt and pepper. Stir in avocado, tomato, olives and basil. Cover tightly by pressing plastic wrap onto surface of tapenade. Set aside.
  3. Lift chicken breasts from marinade and grill or cook in skillet until done, about 5 minutes per side. Serve each chicken breast topped with one quarter of the tapenade.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KWPRITCHETT03
5

KWPRITCHETT03

11/4/2009

I think I used too many olives for my own taste, but I loved the avocado with the chicken. It was a nice change from the usual chicken, and I will make it again.

Liz_Perry
4

Liz_Perry

8/23/2010

Holy cow, what an explosion of flavor! This is one of the most flavor-packed meals we've ever had. I didn't have any tomatoes, so I used some canned diced tomato and it was fine. We also didn't have any olives (unnecessary in my opinion, would have been too salty with them) or fresh basil, so I let ~1 Tbsp dried crushed basil "marinate" in the lemon juice / water / olive oil mixture for about an hour. It was fantastic!

karin
1

karin

9/8/2010

I followed recipe exactly it was so good.

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