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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
- teaspoon celtic sea salt
- 1 teaspoon ground black pepper
- zest of 1 lemon (use a microplane zester )
- cup fresh lemon juice
- 1 cup Kalamata olives, pitted
- 5 cloves garlic, thinly sliced
Directions:View on Elana's Pantry
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