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Chicken with Cauliflower and Olives
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Servings
4
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
Instructions
Rinse chicken breasts and pat dry with a
paper towel
Spread thyme sprigs evenly in the bottom of a
9 x 13 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 mixture over chicken and cauliflower
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
Prep Time
20
minutes
mins
Fridge Time
1
hour
hour
Cook Time
45
minutes
mins
Total Time
2
hours
hrs
5
minutes
mins
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Equipment
Paper Towel
9 x 13 Inch Baking Dish
Small Bowl
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!