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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.