Baked Sea Bass With Aubergine, Walnuts and Pomegranates
12th May 2015
New You Boot Camp Buffalo Chicken Chilli
22nd May 2015
Ingredients
- 1 lb chicken breast boneless, skinless
- 1 bunch fresh thyme sprigs
- 1 head cauliflower cut into florets
- 1 shallot finely chopped
- 3 tbsp coconut oil
- 1/2 tsp Himalayan Crystal Salt
- 1 tsp Ground black pepper
- 1 Lemon zest (use a microplane zester)
- 1/4 cup fresh lemon juice
- 1 cup Kalamata olives pitted
- 5 cloves garlic thinly sliced
Servings:
Instructions
- Rinse chicken breasts and pat dry with a paper towel.
- Spread thyme sprigs evenly in the bottom of a 7 x 11 inch baking dish.
- Place chicken over thyme sprigs and scatter cauliflower around chicken.
- In a small bowl, combine shallot, olive oil, salt, pepper, lemon zest and juice, olives and garlic.
- Pour lemon mixture over chicken and cauliflower.
- Refrigerate for at least one hour or overnight.
- Bake at 400° for 45-55 minutes, until chicken is cooked through and cauliflower is well browned.
- Serve and enjoy!
