Garlic-Thyme Chicken with Cauliflower, Potatoes, and Olives
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Make this dish more colourful by using an orange, purple, or green cauliflower. Serve with lemon wedges, if desired.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s)
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s)
Store-bought balsamic glaze
1 tbsp(s)
Fresh thyme
1 tsp(s)
Garlic clove
1 clove(s), large
Uncooked baby potatoes
12 oz
Uncooked cauliflower
2 pound(s)
Shallots
2 medium
Extra virgin olive oil
4 tsp(s)
Olives
16 large
Lemon
1 wedge(s)
Fresh parsley
⅓ cup(s)
Instructions
1
Preheat oven to 450°F (232°C).
2
Place chicken in a shallow bowl; season with 1/2 tsp salt and 1/8 tsp pepper. Add balsamic glaze, thyme, and garlic; gently toss to coat and set aside.
3
Combine potatoes, cauliflower, and shallots on a large sheet pan (at least 12- X 16-in); toss with oil, remaining 1/2 tsp salt, and remaining 1/8 tsp pepper. Spread vegetables out in a single layer; bake until potatoes and cauliflower have started to brown, 20-25 minutes.
4
Remove pan from oven; toss vegetables with a spatula. Clear 4 spaces on pan; add chicken, making sure each piece makes contact with pan. Return pan to oven; bake until chicken is cooked through and potatoes are tender, 10-15 minutes.
5
Toss in olives; grate lemon zest directly over sheet pan, distributing evenly. Then cut lemon in half and squeeze over top; sprinkle parsley over top and serve immediately.
6
Serving size: 3 oz chicken and 1 c vegetables
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