Chicken With Olive Tapenade

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Self Magazine

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Ingredients

Vegetable oil cooking spray

1/2 cup pitted Spanish black olives

1/2 cup pitted Spanish green olives

1 bottle (12 oz) marinated artichokes, drained, and liquid reserved

4 boneless, skinless chicken cutlets (4 oz each)

1 lb potatoes, peeled and cut into 2-inch-by-1/4-inch wedges

1 lb sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges

1 teaspoon finely chopped fresh rosemary

1 teaspoon salt, divided

1 lb zucchini, cut into 1/2-inch slices

1/4 cup chopped red onion

1/4 cup white wine

1/4 cup low-sodium chicken broth

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