Elana's Pantry Chicken with Cauliflower and Olives

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This high-protein chicken dinner (full of cauliflower and olives) is a wonderful Paleo one pot meal.

This hearty, grain-free, savory Paleo dinner dish is a hit with adults and teens alike in our house. I often serve it with a Spinach Salad for a filling, vegetable heavy dinner.

While we eat chicken once or twice per week, I also try to serve the boys (all 3 of them) steak each week as that is their favorite dinner. They are more than happy when I serve them grilled steak with a side of Mashed Cauliflower and Carrot Fries. For now though, back to chicken! Here’s our new favorite recipe.

Chicken with Cauliflower and Olives

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

This recipe was adapted from a Real Simple recipe as well as a food.com recipe. What is your favorite way to prepare chicken?

Here are some of my other favorite Paleo chicken recipes:

Perfect Roast Chicken
Roasted Chicken with Olives and Prunes (for Paleo use honey instead of agave)
Chipotle Orange Chicken (for Paleo use honey instead of agave)