Chicken Paillards with Tomato and Olive Relish | Poultry Recipes | Weber Grills | Weber US

Ingredients

• 1 tablespoon ground fennel seed
• 1½ teaspoon kosher salt
• ½ teaspoon granulated garlic
• ½ teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breast halves, about 6 ounces each
• Extra-virgin olive oil
• 1 medium tomato, cut into ¼-inch dice
• 2 celery heart ribs, cut into ¼-inch dice
• ½ cup/65 grams pitted kalamata olives, rinsed and coarsely chopped
• ½ cup/65 grams pitted green olives, rinsed and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme leaves
• Kosher salt
• 1 lemon