We love green olive tapenade because it's a brighter, lighter version than those made with black olives, which tend to be overpowering. We spread the homemade tapenade on chicken breasts and roast until perfectly juicy. Served with cherry tomatoes and artichokes, this dish is the Mediterranean on a plate.
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In the bowl of a food processor, combine 1 cup olives, 2 tbsp olive oil, 1 tbsp capers, 1 clove garlic, 1 tsp lemon zest, and 1 tsp lemon juice. Pulse 10 times, scrape down the sides of the bowl with a spatula, and pulse 10 more times until coarsely chopped.
Pat chicken dry and arrange on a greased roasting rack (handles up) set within a Suvie pan. Spread ½ the tapenade over the chicken. Place pan in the top zone of Suvie.
In a second Suvie pan, stir together 1 can artichoke hearts, 1 cup cherry tomatoes, 2 tsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Place pan in the bottom zone of Suvie. Input settings and cook now, rotating pans halfway through cooking.
Bottom Zone: Roast at 375°F for 22 minutes. Top Zone: Roast at 400°F for 20 minutes.
After the cook, remove pans from Suvie. Transfer chicken to a cutting board and let rest for 5 minutes. Divide vegetables between plates. Cut chicken into pieces and divide between plates with the vegetables. Serve extra tapenade on the side.
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