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–+ servings
Four grilled chicken breasts topped with chunky green olive tapenade
Ebonie Garnica

Grilled Chicken with Green Olive Tapenade

Four seasoned chicken breasts are grilled to 165°F and served with one completed batch of separately prepared green olive tapenade.
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Cook Time 10 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • Mineral-rich sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 complete batch Green Olive Tapenade for Full GAPS prepared separately

Equipment

  • Outdoor grill or enameled cast-iron grill pan
  • Food thermometer
  • Spoon
  • Serving platter

Method
 

  1. Heat an outdoor grill or an enameled cast-iron grill pan to medium.
  2. Season both sides of the chicken breasts with sea salt and black pepper.
  3. Grill the chicken, turning as needed so both sides brown, about 10 minutes total. Check the thickest breast with a food thermometer and continue cooking until it reaches 165°F before taking it off the heat. Thick pieces may need longer than the approximate time.
  4. Put the grilled chicken on a platter and spoon one completed batch of the separately prepared green olive tapenade over the top. Serve immediately.

Notes

No cooking fat is measured for the chicken. Keep the completed tapenade unheated; its olive oil is not cooking oil for the grill. Grill until the thickest breast reaches 165°F; the approximately 10-minute cooking time is a guide.

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