Let me tell you about this high-protein chicken dinner that has become a go-to in our house! It’s an all-in-one paleo-type meal that’s both hearty and full of flavor. Chicken with Cauliflower and Olives is a real winner, especially with the bright flavors of lemon and thyme that really make the dish pop.
This dish is a sweet, savory, and totally grain-free paleo recipe that our whole family loves. Honestly, it’s not just us—everyone who tries it becomes a fan! I like to pair it with a spinach salad to round out the meal, making it a filling, veggie-packed dinner.
Cauliflower Chicken With olives
Makes 4 servings
Preparation Time: 20 the minutes
Refrigerator Time: 1 time
Cooking Time: 45 the minutes
Total Time: 2 the hours 5 the minutes
Ingredients
- 1 pound boneless skinless chicken breast
- 1 bundle fresh thyme sprigs
- 1 cauliflower head, cut into flowerettes
- 1 shallot, finely chopped
- 3 Tbs. olive oil
- ½ tsp. sea salt
- 1 tsp. ground black pepper
- peel of 1 lemon, grated
- ¼ cup fresh lemon juice
- 1 cup kalamata olives, whole & sliced
- 5 garlic cloves, thinly sliced
Instructions
- In a 9X12 glass baking pan, spread thyme springs on bottom, place the chicken on top of sprigs, then arrange cauliflower around it.
In a small bowl, mix together the shallots, olive oil, salt, pepper, lemon zest, lemon juice, olives, and garlic.
Pour this mixture over the chicken and cauliflower.
Cover and refrigerate for at least an hour, or leave it overnight if you have the time.
When you’re ready, bake at 400°F for 45-55 minutes, until the chicken is fully cooked and the cauliflower is nicely browned.
