Categories: chicken, main dish, paleo

Ingredients

• 2 T lemon juice
• 1 t Olive oil
• 1/2 t oregano
• 1/4 t basil
• 1/4 t thyme
• 1/4 t garlic, minced
• Salt and pepper
• 8 oz Chicken breast
• 3 cups cauliflower, cut into bite-sized florets
• 1/2 T olive oil
• 1/2 T garlic, minced
• 1/2 c cucumber, sliced
• 1/2 c cherry tomatoes, halved
• 1/4 c red onion, diced
• lemon juice
• 1/4 c kalamata olives, firmly packed
• 1 T sun-dried tomatoes packed in olive oil, firmly packed
• 1 t capers
• 1 t red wine vinegar
• 1/4 t lemon zest
• 2 T oregano leaves, lightly packed
• 1 t water

Directions

1. In a medium bowl, mix together the lemon juice, oil, oregano, basil, thyme, garlic and a pinch of salt and pepper.

2. Preheat oven to 350 degrees and spread the chicken onto a greased baking sheet, topped with mixture.

3. ke until no longer pink inside, about 25-30 minutes. Set aside and heat the oven to 400.

4. Toss the cauliflower florets with the olive oil, garlic and a pinch of salt and pepper. Spread them onto a baking sheet and cook for 15 minutes. Then, stir around and cook another 5-10 minutes, or until lightly golden brown and crispy.

5. While the cauliflower cooks, add the olives, sun-dried tomatoes, capers and red wine vinegar into a food processor. Process until broken down, stopping to scrape down the sides frequently.

6. Add in the lemon zest and fresh oregano and process until the oregano is broken down and well mixed. With the food processor running, stream in the water until well mixed. Season to taste with salt and pepper.

Email to a friend | Print this recipe | Back