It’s no secret that I love olives. When a recipe calls for olives, I usually double or triple the amount when I make it. That’s why I was immediately drawn to this paleo recipe featured on Elana’s Pantry. If you don’t like olives, substitute capers, artichokes, or even figs to change it up. I made this recipe a few weeks later with figs and it was delicious.
- 1 lb chicken breast
- 1 bunch fresh thyme sprigs
- 1 head cauliflower, cut into florets
- 1 white onion, finely chopped
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup Kalamata olives, pitted
- 5 cloves garlic, thinly sliced
Spread thyme sprigs evenly in the bottom of a baking dish. Place chicken over thyme sprigs and scatter cauliflower around chicken. In a small bowl, combine onion, 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 to 55 minutes, until chicken is cooked through and cauliflower is browned.