Roast Chicken and Cauliflower (Monday Meals)

I haven’t had the easiest couple of days so I’m posting another recipe. Apologies – I promise some yoga for tomorrow. And I have already set up something fun for Friday – which is national doughnut day. I won’t let you down. Anyway… The below yields 4 servings at 521 calories each (according to My Fitness Pal). Depending on how long you take to marinate the chicken it can take 2.5 hours or a day.

4lbs boneless, skinless chicken breasts
1 tsp honey
1 small onion, finely chopped
1 tbs olive oil
1 1/2 tsp salt
1 tsp pepper
1/4 cup lemon juice
1 cup manzanilla olives, pitted
2 cloves garlic, minced
1 tsp dried thyme
1 small head cauliflower, cut into florets

I marinated the chicken overnight, but you can do it for as little as an hour. Place the chicken in something you can use for this endeavour. In a small bowl, combine the honey, onions, olive oil, 1 tsp of salt, 1/4 tsp pepper, lemon juice, olives, garlic and thyme. Pour over the chicken, turning to coat as necessary, and marinate. When you’re ready, heat the oven to 425°F. Put the chicken in the center of a 9-13 inch baking dish. Season it with the remaining salt and pepper and put the cauliflower around the chicken. Spoon any remaining sauce over the top. Roast for 20 minutes, uncovered, or until the chicken gets a little brown. Then cover with aluminum foil and cook for an additional 40 minutes. Serve the chicken and cauliflower, making sure to spoon any pan juices over the chicken. And make sure you scoop up any of the burnt bits – they are the best part.




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