| Prep Time | 10 minutes |
| Cook Time | 45-55 minutes |
| Servings |
serves
|
Ingredients
- 500 grams chicken breasts boneless, skinless cut into even pieces
- 1 bunch fresh thyme sprigs
- 200 grams cauliflower cut into florets
- 1 shallot finely chopped
- 3 tbsp olive oil
- 1 tsp Celtic sea salt
- 1 tsp Ground black pepper
- 1/2 tsp zest of a lemon
- 1/4 cup fresh lemon juice
- 1 cup Kalamata olives pitted
- 5 cloves garlic thinly sliced
Ingredients
|
Instructions
- 1. Spread thyme sprigs evenly in the bottom of a 7 x 11 inch baking dish
- 2. Place chicken over thyme sprigs and scatter cauliflower around chicken
- 2. 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 200C for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
- 8. Serve warm
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