This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.
4 boneless and skinless chicken thighs
Balsamic glaze (from Trader Joe’s)
1 t. Fresh thyme, minced
1 clove garlic, minced
1 head of cauliflower, cut into florets
2 medium shallots, sliced thin
16 Kalamata olives, sliced
Fresh parsley for garnish
Preheat the oven to 450.
Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.
Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).
Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).
Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.
If you’re following Weight Watchers, this was 6 Smart Points.