Sautéed Chicken with Roasted Red Pepper and Olive Tapenade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared and topped with a bright, briny tapenade of roasted red peppers and olives, perfect for a quick Mediterranean-inspired meal. This Mediterranean recipe (gluten free), ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil along with 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1/2 cup chopped roasted red peppers, 1/4 cup chopped kalamata olives, and 1 tbsp rinsed capers. Cook while stirring for 2 minutes until heated through.
  5. Step 5: Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley to brighten the tapenade.
  6. Step 6: Spoon the tapenade over the cooked chicken breasts and serve immediately.

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