Grilled Chicken Breasts with Green-Olive Relish
- 4 boneless, skinless chicken breast halves
- About 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 lb. whole green olives (about 1-1/2 cups), such as Lucques or Picholine, rinsed, pitted, and coarsely chopped
- 1/4 cup blanched almonds, lightly toasted and roughly chopped
- 2 Tbs. capers, rinsed and coarsely chopped
- 2 Tbs. roughly chopped fresh flat-leaf parsley
- 2-1/2 tsp. finely grated lemon zest
- 1-1/2 tsp. chopped fresh thyme
- 1 small clove garlic, pounded to a paste with a pinch of salt
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Almonds, lightly toasted and roughly chopped (1/4 cup)
- Flat-leaf parsley, fresh (2 Tbs.)
- Garlic (1 small clove)
- Lemon, zest (2 1/2 tsp.)
- Thyme, fresh (1 1/2 tsp.)
- Meat
- Chicken breast, boneless skinless halves (4)
- Condiments
- 2 lb. whole green olives (about 1-1/2 cups), whole (1)
- Capers (2 Tbs.)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published July 1, 2006 (6 years ago).
4 people saved this recipe.
