Ingredients
For The Chicken:
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon ground oregano
- 1/4 teaspoon ground basil
- 1/4 teaspoon ground thyme
- 1/4 teaspoon fresh garlic minced
- salt and pepper to taste
- 8 ounces chicken breast
For The Bowls:
- 3 cups cauliflower cut into bite-sized florets
- 1/2 tablespoon olive oil
- 1/2 tablespoon garlic minced
- salt and pepper to taste
- 1/2 cup cucumber sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion diced
- squeeze fresh lemon juice
For The Tapenade:
- 1/4 cup pitted Kalamata olives firmly packed
- 1 tablespoon sun-dried tomatoes packed in olive oil firmly packed
- 1 teaspoon capers
- 1 teaspoon red wine vinegar
- 1/4 teaspoon lemon zest
- 2 tablespoons fresh oregano leaves lightly packed
- 1 teaspoon water
- Salt and pepper to taste
Instructions
- In a medium bowl, mix together the lemon juice, oil, oregano, basil, thyme, garlic, and a pinch of salt and pepper. Add the chicken breast, cover, and refrigerate for at least 1 hour to marinate, up to overnight.
- Once marinated, preheat your oven to 350°F and spread the chicken onto a greased baking sheet. Bake until no longer pink inside, about 25-30 minutes. Set aside and raise the oven temperature to 400°F.
- 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.
- While the cauliflower cooks, add the olives, sun-dried tomatoes, capers, and red wine vinegar into a small food processor. Process until broken down, stopping to scrape down the sides frequently.
- 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.
- To assemble, divide the cauliflower and all the veggies into two bowls. Squeeze a little bit of fresh lemon juice on top, as well as a pinch of salt and pepper, and mix well. Divide the chicken between two bowls, followed by the tapenade.