This high-protein chicken dinner is a wonderful paleo one pot meal. Chicken with Cauliflower and Olives is also bursting with the gorgeous flavors of lemon and thyme.
This hearty, grain-free, savory paleo dinner recipe is a hit with our entire family, and as you can see is an all time fan favorite. I often serve this 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, which also go very well with this paleo chicken 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 mixture over chicken and cauliflower
Refrigerate for at least one hour or overnight
Bake at 400°F for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
I combined and adapted recipes from Real Simple and food.com to create this easy paleo chicken dinner recipe. I hope you love this dish as much as we do. It’s so festive that I think it’s perfect for the Jewish holidays. I serve it over the High Holy Days, as well as Passover. It’s a great holiday dish because it’s so easy to prepare, but makes such an impressive presentation.