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Chicken With Olive Tapenade


Chicken With Olive Tapenade Recipe

Ingredients:
  • Vegetable oil cooking spray
  • 1/2 cup pitted Spanish black olives
  • 1/2 cup pitted Spanish green olives
  • 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
  • 4 boneless, skinless chicken cutlets (4 ounces each)
  • 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
  • 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon salt, divided
  • 1 pound zucchini, cut into 1/2-inch slices
  • 1/4 cup chopped red onion
  • 1/4 cup white wine
  • 1/4 cup low-sodium chicken broth
Directions:
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