Ingredients
- skinless, boneless chicken breasts, halved
- lemons, zested and juiced (juice divided)
- /2 Tbsp olive oil, divided
- clove garlic, finely chopped
- /2 tsp salt
- /4 tsp freshly ground black pepper
- cloves roasted garlic, mashed
- /2 tsp salt
- large firm-ripe Chilean Hass avocado, finely chopped
- medium tomato, seeded and finely chopped
- /4 cup pimiento-stuffed green olives, thinly sliced
- Tbsp fresh basil, chopped
Instructions
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Step 1
Start by whisking the lemon zest, 2 tablespoons lemon juice, 2 tablespoons olive oil, chopped garlic, salt, and pepper. Pour this marinade over the chicken in a sealable bag and refrigerate for 30 minutes—enough time to get the tapenade ready. I like to roast the garlic quickly in a dry skillet until fragrant, then mash it with a pinch of salt. In a bowl, blend the remaining lemon juice (about 3 tablespoons) with the last half tablespoon of olive oil, the mashed garlic, and another pinch of salt and pepper. Stir in the diced avocado, tomato, sliced olives, and fresh basil. Cover the surface directly with plastic wrap to prevent browning. When the chicken is ready, grill or pan-sear it over medium-high heat for about 5 minutes per side, until it’s cooked through and has nice color. Let it rest briefly, then serve each piece topped with a spoonful of the chunky tapenade. The creamy avocado and briny olives make every forkful exciting.