INGREDIENTS
•
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