Olive tapenade crusted chicken and quinoa with roasted garlic, roasted red peppers and basil Recipe
This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
- Cooking spray
- 135g kalamata olives, pitted
- 135g green olives
- 12 oil-cured olives, pitted
- 5g freshly chopped parsley leaves
- 10g drained capers
- 5g fresh thyme leaves
- 4 anchovy fillets
- 8 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
- 260g peeled garlic cloves
- 170g quinoa
- 140g chopped roasted red peppers (from water-packed jar)
- 15g freshly chopped basil leaves
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