Garlic-thyme chicken with cauliflower, potatoes & olives
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A mixture of balsamic glaze, thyme and garlic make a flavorful marinade for chicken breasts. Balsamic glaze has a combination of flavors that includes sweet, sour and fruity all wrapped up in a single sauce. You can also use it on other dishes such as salads and other meats for added flavor. Make this dish more colorful by using an orange, purple, or green cauliflower. We added a fresh, zesty flavor to the vegetables by drizzling them with lemon juice and lemon zest. Serve with lemon wedges, if desired. This makes an excellent one-dish meal any night of the week.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz pieces
Kosher salt
1 tsp, divided
Black pepper
¼ tsp, freshly ground, divided
Store-bought balsamic glaze
1 Tbsp
Fresh thyme
1 tsp, or 1/2 tsp dried thyme
Garlic
1 clove(s), finely minced or grated on a Microplane
Cauliflower
2 pound(s), trimmed, cut into florets (white, green or yellow varieties)
Uncooked baby potatoes
12 oz, cut in half
Shallot
2 medium, sliced lengthwise
Extra virgin olive oil
4 tsp
Olives
16 olive(s), large, green, pitted, preferably Castelvetrano
Lemon
1 item(s), medium
Fresh parsley
⅓ cup(s), flat-leaf, coarsely chopped
Instructions
1
Preheat oven to 450°F.
2
In a shallow bowl, season chicken with 1/2 tsp salt and 1⁄8 tsp black pepper. Add balsamic glaze, thyme, and garlic; gently toss to coat and set aside.
3
On a large rimmed sheet pan, combine cauliflower, potatoes, and shallots; toss with oil, remaining 1/2 tsp salt, and remaining 1⁄8 tsp black pepper. Spread vegetables in a single layer; bake until potatoes and cauliflower start to brown, 20 to 25 minutes.
4
Remove pan from oven; use a spatula to toss vegetables. Clear 4 spaces on pan and add chicken, making sure each piece touches pan. Return pan to oven and bake until chicken is cooked through and potatoes are tender, 10 to 15 minutes.
5
Toss in olives. Zest lemon directly over sheet pan, distributing evenly, then cut lemon in half and squeeze juice over top; sprinkle with parsley and serve immediately.
6
Serving size: 4 oz chicken and 1 cup vegetables
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