Olive Tapenade Crusted Chicken and Quinoa with Roasted Garlic, Roasted Red Peppers and Basil

Ingredients

• 4 fillet anchovy 
• 0.3 cup freshly basil leaves chopped
• 1 tablespoon capers drained
• 1 tablespoon thyme leaves fresh
• 2 cups garlic cloves peeled
• 1 cup olives green
• 1 cup kalamata olives pitted
• 12  oil-cured olives pitted
• 1 tablespoon freshly parsley leaves chopped
• 1 cup quinoa 
• 1 cup roasted peppers red chopped (from water-packed jar)
• 4 servings salt and pepper black freshly ground
• 8  chicken breast halves boneless skinless

Equipment

• food processor
• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
2. In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste.
3. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
4. Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
5. Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.