Yield: 4 servings. 4 6-oz. boneless, skinless chicken breasts 1 Tbsp. chopped thyme 1 Tbsp. chopped oregano 3/4 tsp. kosher salt 2 Tbsp. olive oil 4 cups cauliflower florets, quartered and blanched 1 oz. sliced prosciutto, chopped 2 Tbsp. pine nuts 3 cloves garlic, thinly sliced 6 oz. green beans, trimmed and blanched 1 cup California Ripe Olives, whole, pitted 1 Tbsp. lemon juice 1/4 tsp. ground black pepper Season chicken breasts with 2 tsp. thyme and oregano, and 1/2 tsp. salt. Heat 1 ...
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