Chicken with Cauliflower and Olives

★★★★

0 - Paleo, 2 - Crockpot - Tues, Chicken

Servings: 1 pound boneless, skinless chicken breast1 bunch fresh thyme sprigs1 head cauliflower, cut into florets1 shallot, finely chopped3 tablespoons olive oil½ teaspoon celtic sea salt1 teaspoon black pepperzest of 1 lemon (use a microplane zester)¼ cup fresh lemon juice1 cup Kalamata olives, pitted5 cloves garlic, thinly sliced Source:

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 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