Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic Roasted Red Peppers and Basil
Ingredients
- Nonstick cooking spray
- 1 cup pitted kalamata olives
- 1 cup green olives
- 12 oil-cured olives, pitted
- 1 tablespoon freshly chopped parsley leaves
- 1 tablespoon drained capers
- 1 tablespoon fresh thyme leaves
- 4 anchovy fillets
- 8 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
- 2 cups peeled garlic cloves
- 1 cup quinoa
- 1 cup chopped roasted red peppers (from water-packed jar)
- 1/4 cup freshly chopped basil leaves
Instructions
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