Chicken Provencal served with Asparagus Spaghettini

Ingredients

1.5 cups black olives 

1/4 cup olive oil

1 teaspoon Herbes de Provence

Juice from half of a lemon

1 teaspoon lemon zest

3 garlic cloves

1/4 teaspoon hot pepper flakes

2 chicken breasts, cut in to 3 pieces each

6 sun-dried tomatoes, chopped

Directions

1. In a food processor, add all of the ingredients except for the chicken and tomatoes. Pulse until you get a pesto-like texture. Taste and add more spices/olives/lemon juice if needed.

2. In a bowl, add olive paste to chicken, making sure to entirely cover chicken with paste (you should only be needing about half of the prepared olive paste). Marinate for about 1 hour in the fridge.

3. Preheat the oven to 375 degrees F. Transfer chicken to a glass dish and bake for 15 minutes. Add sun-dried tomatoes, and bake for another 15 minutes, or until chicken is no longer pink. 

4. Serve chicken with a salad, or like in this case, Asparagus Spaghetti

If you want to see original recipe, click here