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 Tbsp. olive oil in large sautè pan over medium high heat. Place chicken breasts in pan and brown for 2-3 minutes. Flip over and brown for 2 more minutes. Transfer chicken to a high-sided baking sheet and cook in a 450°F oven for 8 minutes, or until cooked through. While chicken is roasting, heat remaining oil in sautè pan over medium-high heat. Add cauliflower and cook for 2-3 minutes until golden, stirring occasionally. Turn heat down to medium-low, add prosciutto, pine nuts and garlic and continue cooking for 1-2 minutes. Toss in green beans, California Ripe Olives, lemon juice and pepper. Cover and cook for 2 minutes until heated through, then season with pepper and remaining salt, thyme and oregano. Place 5-6 oz. vegetable mixture onto each serving plate. Top with chicken and serve hot.

Photo: CALIFORNIA RIPE OLIVES