Chicken With Olive Tapenade

Ingredients

• Vegetable oil cooking spray
• 1/2 cup pitted Spanish black olives
• 1/2 cup pitted Spanish green olives
• 1 bottle (12 ounces) marinated artichokes, drained, and liquid reserved
• 4 boneless, skinless chicken cutlets (4 ounces each)
• 1 pound potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
• 1 pound sweet potatoes, peeled and cut into 2-inch-by-1/4-inch wedges
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon salt, divided
• 1 pound zucchini, cut into 1/2-inch slices
• 1/4 cup chopped red onion
• 1/4 cup white wine
• 1/4 cup low-sodium chicken broth

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