Weeknight Dinner: Roasted Cauliflower and Green Olives with Lemon Zest Chicken

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I got inspired by a Buzz Feed list the other day talking about one pan meals that simplify our life. Brilliant. One of these recipes caught my eye, so I decided to try it out with a little variation. This was one delicious, and simple, one pan meal!

1 head Cauliflower
1 cup medium sized pitted green olives
1/2 red onion
2 chicken breasts
1 lemon
1/2 cup olive oil
salt and pepper to taste

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The cauliflower needs to bake a little bit longer than the rest of the dish to get tender. Preheat your oven to 425 degrees. Cut up the cauliflower into chunks, about one stem or two per chunk, and place in a baking dish with the 1/4 cup olive oil. Salt and pepper the florettes.

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Add the green olives, whole. Next, slice the onion into 1/8 inch slices and add to the dish. Mix the components around to coat in the oil, salt, and pepper. Bake in a 425 degree oven for 25 minutes.

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While the cauliflower is roasting, it is time to work on the chicken. To begin, zest one whole lemon. Add the zest to a bowl along with the juice of a lemon. Add the remaining 1/4 cup olive oil to the bowl along with salt and pepper. Mix together and set aside.

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Take your two chicken breasts and cut into chunks. Add it to the lemon mixture in the bowl. Coat all the pieces of chicken with the zest and juice mixture.

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Once the cauliflower has been roasting for 25 minutes, remove from the oven. Push all the vegetables to the side of the pan and add the chicken in a single layer on the other side.

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Bake for another 15 minutes, or until the chicken is almost cooked through. Next, mix everything in the dish together, vegetables and chicken, to incorporate all the flavors. Bake for another 10 minutes.

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Remove from the pan and serve as is or over a bed of rice. I took mine to work the next day and had a delicious lunch in the office. Enjoy!

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