Chicken with Cauliflower and Olives- Elenas Pantry
- Number of Servings: 4
Ingredients
Chicken with Cauliflower and Olivesprinter friendly 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
Rinse chicken breasts and pat dry with a paper towel
Spread thyme sprigs evenly in the bottom of a 7 x 11 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 lemon mixture over chicken and cauliflower
Refrigerate for at least one hour or overnight
Bake at 400° for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARSTICH.
Spread thyme sprigs evenly in the bottom of a 7 x 11 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 lemon mixture over chicken and cauliflower
Refrigerate for at least one hour or overnight
Bake at 400° for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARSTICH.
Nutritional Info Amount Per Serving
- Calories: 442.3
- Total Fat: 30.0 g
- Cholesterol: 65.0 mg
- Sodium: 1,397.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.9 g
- Protein: 28.1 g
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