Directions:
- Place garlic clove in a mini food processor; process until finely chopped. Add Castelvetrano olives, kalamata olives, and capers. Pulse 10 times or until very finely chopped. With processor on, add olive oil, lemon rind, and crushed red pepper to mixture through food chute; process until combined. Heat a large skillet over medium-high heat. Coat pan lightly with cooking spray. Sprinkle both sides of chicken evenly with freshly ground black pepper and kosher salt. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with tapenade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1074.38 Kcal (4498 kJ) | ||
| Calories from fat | 873.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.05g | 149% | |
|---|---|---|---|
| Cholesterol | 237.88mg | 79% | |
| Sodium | 727.73mg | 30% | |
| Potassium | 345.86mg | 7% | |
| Total Carbs | 6.7g | 2% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 47.07g | 94% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 74.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 561.97 Kcal (2353 kJ) | ||
| Calories from fat | 456.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.76g | 149% | |
|---|---|---|---|
| Cholesterol | 124.43mg | 79% | |
| Sodium | 380.65mg | 30% | |
| Potassium | 180.91mg | 7% | |
| Total Carbs | 3.51g | 2% | |
| Sugars | 0.51g | 4% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 24.62g | 94% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 39mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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