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Ingredients
- 1 lb chicken breasts boneless skinless
- 1 bunch fresh thyme sprigs
- 1 head cauliflower cut into florets
- 1 shallot finely chopped
- 1 tblsp extra virgin olive oil
- 1/2 tsp Himalayan sea salt
- 1 tsp ground black pepper
- lemon zest use microplane zester
- 1/4 cup fresh lemon juice
- 1 cup kalamata olives pitted
- 5 cloves garlic thinly sliced
Ingredients
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Recipe Notes
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, extra virgin olive oil, Himalayan sea salt, pepper, lemon zest and juice, olives and garlic.
5. Pour mixture over chicken and cauliflower.
6. Refrigerate for at least one hour or overnight. Bake at 400°F for 45-55 minutes, until chicken is cooked through and cauliflower is well browned. Serve.
Serving Size = 3 ounces chicken with 6 kalamata olives
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