Merigian Studios

Recipe Board

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


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