Olive Tapenade Crusted Chicken And Quinoa With Roasted Garlic, Roasted Red Peppers And Basil Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
688
FAT
53%
CHOL
97%
SOD
52%

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Ingredients for 4 servings

1 cup pitted kalamata olives

12 oil-cured olives, pitted

4 anchovy fillets

1 tablespoon drained capers

Cooking spray

8 boneless, skinless chicken breast halves

1/4 cup freshly chopped basil leaves

Salt and freshly ground black pepper

1 tablespoon freshly chopped parsley leaves

1 cup quinoa

1 tablespoon fresh thyme leaves

2 cups peeled garlic cloves

1 cup green olives

1 cup chopped roasted red peppers (from water-packed jar)

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