Golden Tuscan Chicken


  • 4 (6 oz.) boneless, skinless chicken breasts
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano
  • 3/4 teaspoon Kosher salt
  • 2 tablespoons olive oil
  • 4 (12 oz.) cauliflower florets, quartered and blanched
  • 1 ounce Prosciutto, sliced, chopped
  • 2 tablespoons pine nuts
  • 3 cloves garlic, thinly sliced
  • 6 ounces green beans, trimmed and blanched
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper


  1. Season chicken breasts with 2 teaspoons of thyme and oregano and 1/2 teaspoon of salt.
  2. Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. Place chicken breasts in pan and brown for 2-3 minutes.
  3. Flip over and brown for 2 more minutes.
  4. Transfer chicken to a high sided baking sheet and cook in a 450•F oven for 8 minutes or until cooked through.
  5. While chicken is roasting, heat remaining oil in sauté pan over medium-high heat. Add cauliflower and cook for 2-3 minutes until golden, stirring occasionally.
  6. Turn heat down to medium-low, add prosciutto, pine nuts and garlic and continue cooking for 1-2 minutes.
  7. 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.
  8. Place 5-6 ounces of vegetable mixture onto each serving plate. Top with chicken and serve hot.