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