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In a medium bowl, mix together the lemon juice, oil, oregano, basil, thyme, garlic and a pinch of salt and pepper. Add the chicken breast in, cover and refrigerate for at least 1 hour to marinate, up to overnight.
Once marinated, preheat your oven to 350 degrees and spread the chicken onto a greased baking sheet. Bake until no longer pink inside, about 25-30 minutes. Set aside and heat the oven to 400.
Toss the cauliflower florets with the olive oil, garlic and a pinch of salt and pepper. Spread them onto a baking sheet and cook for 15 minutes. Then, stir around and cook another 5-10 minutes, or until lightly golden brown and crispy.
While the cauliflower cooks, add the olives, sun-dried tomatoes, capers and red wine vinegar into a SMALL food processor (mine is 3 cups.) Process until broken down, stopping to scrape down the sides frequently.
Add in the lemon zest and fresh oregano and process until the oregano is broken down and well mixed. With the food processor running, stream in the water until well mixed. Season to taste with salt and pepper.
Divide the cauliflower, and all the veggies into two bowls. Squeeze a lit bit of fresh lemon juice on top, as well as a pinch of salt and pepper and mix well. Divide the chicken between two bowls, followed by the tapenade. *
Mix around and DEVOUR.