Chicken Breast with Olive Tapenade

Chicken Breast with Olive Tapenade

There are definitely a lot of days when I’m just too tired/depressed/fed-up to cook anything exciting. Often, I go with the salmon stew (recipe here) to save me during those desperate times. (I keep frozen salmon fillets in my freezer for this purpose actually!)

However, this chicken breast dish is fast becoming a go-to dish too on those days – it’s just so dang simple!

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TIP 1: To ensure everything cooks faster, I slice each chicken breast into 3 cutlets (i.e., 3 thinner slices). Alternatively, you can buy ready cut chicken cutlets.


  • 1 chicken breast (cut into 3 cutlets)
  • 3 cloves garlic, lightly crushed
  • ½ cup olive tapenade (recipe here)
  • 2 tablespoons coconut oil for cooking
Read the whole recipe on Ancestral Chef