Grilled Chicken With Green Olive Butter - cooking recipe

Ingredients

14 oz baby potatoes, thickly sliced
4 None boneless skinless chicken breasts, halved horizontally
6 oz baby spinach leaves
None None FOR THE GREEN OLIVE BUTTER
6 tbsp (3/4 stick) butter, softened
3/4 cup pitted green olives, chopped
1 tsp finely grated lemon peel
1 clove garlic, crushed
1 tbsp coarsely chopped fresh basil

Preparation

Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.