Chicken with Carmealized Cauliflower

By á-10070

Ingredients

• 1 heat cauliflower trimmed and cut into 1 1/2 inch chunks
• 2 T. extra virgin olive oil
• Salt and pepper
• 1 1/2 lb. chicken breast tenders, cut into 1 1/2 inch chunks
• 1 t. freshly grated lemon peel
• 1/4 slivered almonds
• 1/3 cup pitted green olives, rinsed well
• 1/4 cup fresh flat-leaf parslye, finely chopped, plus additional for garnish

Preparation

Step 1

1. Preheat oven to 450. In jelly-roll pan, combine cauliflower, 2 T. oil, 1/8 t. salt, and 1/8 t. freshly ground black pepper. Spread in single layer on pan. Roast 20 to 25 minutes or until cauliflower is golden brown.
2. While cauliflower roasts, in large bowl, combine chicken, lemon peel, 1 t. oil, 1/4 t. salt, adn 1/4 t. t. pepper. Push cualiflower to 1 side of pan andd arrane chicken in single layer on other isde. Roast 10 minutes longer, or until chicken just loses its pink color.
3. Meanwhile, in food processor with knife blade attached, pulse almonds until finely ground. Add olives and parsley, and pulse until almost smooth. With machine running add remaining 1 T. oil until mixture is fully incorporated, scraping sides of bowl as needed. Add mixture to pan with hot chicken and cauliflower, and stir until well combined. Transfer to serving plates and garnish with additional parsley.