Chicken with Cauliflower and Olives

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 bunch fresh thyme sprigs
• 1 head cauliflower, cut into florets
• 1 shallot, finely chopped
• 3 tablespoons olive oil
• ½ teaspoon celtic sea salt
• 1 teaspoon ground black pepper
• zest of 1 lemon (use a microplane zester)
• ¼ cup fresh lemon juice
• 1 cup Kalamata olives, pitted
• 5 cloves garlic, thinly sliced

 

Directions

1. Rinse chicken breasts and pat dry with a paper towel
2. Spread thyme sprigs evenly in the bottom of a 7 x 11 inch baking dish
3. Place chicken over thyme sprigs and scatter cauliflower around chicken
4. In a small bowl, combine shallot, olive oil, salt, pepper, lemon zest and juice, olives and garlic
5. Pour lemon mixture over chicken and cauliflower
6. Refrigerate for at least one hour or overnight
7. Bake at 400° for 45-55 minutes, until chicken is cooked through and cauliflower is well browned

This recipe was adapted from a Real Simple recipe as well as a food.com recipe.

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About Gabriella William