Herb Crusted Chicken Breast with Lemon Tapenade
Ingredients
◉ 500 grams of chicken breast
◉ 2 tablespoons of fresh parsley, chopped
◉ 1 tablespoon of fresh thyme, chopped
◉ 1 tablespoon of fresh rosemary, chopped
◉ 2 garlic cloves, minced
◉ Zest of 1 lemon
◉ 2 tablespoons of olive oil
◉ Salt and pepper to taste
Lemon Olive Tapenade
◉ 50 grams of black olives, pitted
◉ 1 teaspoon of capers
◉ 1 tablespoon of olive oil
◉ 1 teaspoon of lemon juice
◉ 2 tablespoons of fresh parsley, chopped
◉ 1 tablespoon of fresh thyme, chopped
◉ 1 tablespoon of fresh rosemary, chopped
◉ 2 garlic cloves, minced
◉ Zest of 1 lemon
◉ 2 tablespoons of olive oil
◉ Salt and pepper to taste
Lemon Olive Tapenade
◉ 50 grams of black olives, pitted
◉ 1 teaspoon of capers
◉ 1 tablespoon of olive oil
◉ 1 teaspoon of lemon juice
Cooking Method
1. Preheat oven to 200°C (400°F).
2. Mix parsley, thyme, rosemary, garlic, lemon zest, salt, and pepper.
3. Brush chicken with olive oil, then press herb mixture on top.
4. Roast for 25–30 minutes until golden and cooked through.
5. Blend tapenade ingredients and serve alongside chicken.
2. Mix parsley, thyme, rosemary, garlic, lemon zest, salt, and pepper.
3. Brush chicken with olive oil, then press herb mixture on top.
4. Roast for 25–30 minutes until golden and cooked through.
5. Blend tapenade ingredients and serve alongside chicken.