Ingredients:

• 1 lb uncooked boneless skinless chicken breast, four 4 oz pieces
• 1 tsp kosher salt, divided
• ¼ tsp black pepper, freshly ground, divided
• 1 tbsp store-bought balsamic glaze
• 1 tsp fresh thyme, or 1/2 tsp dried thyme
• 1 large garlic clove, finely minced or grated on a Microplane
• 2 lbs uncooked cauliflower, trimmed, cut into florets (white, green or yellow varieties)
• 12 oz uncooked baby potatoes, cut in half
• 2 medium uncooked shallots, sliced lengthwise
• 4 tsp extra virgin olive oil
• 16 large olives, green, pitted, preferably Castelvetrano
• 1 lemon
• ⅓ cup fresh parsley, flat-leaf, coarsely chopped

Instructions

1. Preheat the oven to 450°F.
2. In a shallow bowl, season chicken with 1/2 tsp salt and 1⁄8 tsp black pepper. Add balsamic glaze, thyme, and garlic; gently toss to coat and set aside.
3. On a large rimmed sheet pan, combine cauliflower, potatoes, and shallots; toss with oil, remaining 1/2 tsp salt, and remaining 1⁄8 tsp black pepper. Spread vegetables in a single layer; bake until potatoes and cauliflower start to brown, 20 to 25 minutes.
4. Remove pan from oven; use a spatula to toss vegetables. Clear 4 spaces on the pan and add chicken, making sure each piece touches the pan. Return pan to oven and bake until chicken is cooked through and potatoes are tender, 10 to 15 minutes.
5. Toss in olives. Zest lemon directly over a sheet pan, distributing evenly, then cut the lemon in half and squeeze juice over top; sprinkle with parsley and serve immediately.
6. Serving Size: 4 oz chicken and 1 cup of vegetables.