Chicken with Cauliflower and Olives

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Servings: 4 Prep: 25 min Cook: 115 min AIP Paleo Added 7 months ago

Missing nutrition data for: Fresh Thyme Sprigs, Cauliflower, Shallot, Kalamata Olives

Ingredients

1 pound chicken breast

1 bunch fresh thyme sprigs ⚠

1 head cauliflower, cut into florets ⚠

1 medium shallot, finely chopped ⚠

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

1 teaspoon ground black pepper

1 medium lemon, zested

¼ cup lemon juice

1 cup kalamata olives, pitted ⚠

5 cloves garlic, thinly sliced

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 mixture over chicken and cauliflower

6. Refrigerate for at least one hour or overnight

7. Bake at 400°F for 45-55 minutes, until chicken is cooked through and cauliflower is well browned

8. Serve

Per serving incomplete

8303

Cal

29g

Carbs

953g

Fat

24g

Protein

Carbs 1%

Fat 98%

Protein 1%