In a large bowl, add chicken, juice of 1 1/2 lemons, 2 garlic cloves, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
In a food processor, add remaining lemon juice, olive oil, garlic, olives, capers and sea salt and freshly ground pepper. Blend 1 to 2 minutes until smooth.
Roast chicken 15 minutes, top with tapenade and roast another 15 to 20 minutes until chicken is cooked through.
Notes
SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: Make sure black olives and capers are gluten-free. NUTRITION: 414 Calories; 19g Fat (42.0% calories from fat); 55g Protein; 4g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 454mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.