Chicken with Cauliflower and Olives
Ingredients
-
1
pound
boneless, skinless chicken breast
-
1
bunch
fresh thyme sprigs
-
1
head
cauliflower, cut into florets
-
1
small
shallot, finely chopped
-
3
tablespoons
olive oil
-
½
teaspoon
celtic sea salt
-
1
teaspoon
ground black pepper
-
1
zest
lemon
-
¼
cup
fresh lemon juice
-
1
cup
kalamata olives, pitted
-
5
cloves
garlic, thinly sliced
Instructions
- 1. Rinse the chicken breasts and pat them dry.
- 2. Spread the thyme sprigs in the bottom of a baking dish.
- 3. Place the chicken over the thyme and scatter the cauliflower around it.
- 4. In a bowl, mix the shallot, olive oil, salt, pepper, lemon zest, lemon juice, olives, and garlic.
- 5. Pour the mixture over the chicken and cauliflower.
- 6. Refrigerate for at least 1 hour or overnight.
- 7. Bake at 400°F for 45-55 minutes until the chicken is cooked through and the cauliflower is browned.
- 8. Serve the dish.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
400mg
Cholesterol
70mg
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