Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish
- 3/4 cup finely chopped green olives with pimientos
- 2 T blanched almonds, toasted in dry pan and then chopped
- 1 T capers, chopped
- 1-2 tsp. lemon zest
- 1 tsp. chopped fresh thyme (or use 1/2 tsp. crushed dried thyme but fresh thyme would be much better)
- 1/2 tsp. minced garlic (or more)
- 3 T extra-virgin olive oil
- 3 or 4 boneless, skinless chicken breasts, trimmed and pounded to 1/2 inch thickness
- 1-2 tsp. Roast Chicken Seasoning Rub (or use your favorite seasoning for chicken)
- olive oil, for brushing stove-top grill pan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Almonds (2 T)
- Garlic (1/2 tsp.)
- Green olives with pimientos (3/4 cup)
- Lemon, zest (1 tsp.)
- Thyme, fresh (1 tsp.)
- Meat
- Chicken breasts, boneless skinless (3)
- Chicken seasoning rub, Roast (1 tsp.)
- Condiments
- Capers (1 T)
- Cooking & Baking
- Olive oil, extra-virgin (3 T)
- Olive oil (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published March 21, 2012 (11 months ago).
53 people saved this recipe.
