Lemon Chicken Medallions with Hemp Crust over Cauliflower Chickpea Mash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a small baking tray or prepare an oven-safe skillet.

2. 2

   2. In a bowl, combine the chicken breast medallions with the lemon zest, 45 ml / 3 tbsp lemon juice, minced garlic, 15 ml / 1 tbsp olive oil, half of the salt, black pepper, and sweet paprika. Let rest for 10 minutes.

3. 3

   3. Place the cauliflower in a pot of boiling water and cook for 10 to 12 minutes, until very tender. Drain well.

4. 4

   4. Meanwhile, add the cooked chickpeas, Greek yogurt, drained cauliflower, 15 ml / 1 tbsp olive oil, and the remaining salt to a food processor or blender cup. Blend into a rustic mash. If it is too thick, add up to 60 ml / 1/4 cup water little by little. Stir in half of the chives and keep warm.

5. 5

   5. In a plate, mix the hemp seeds with the grated Parmesan cheese. Press one side of each chicken medallion into the mixture to create the crust.

6. 6

   6. Heat a nonstick skillet over medium-high heat. Sear the chicken medallions on the non-crusted side for 2 minutes, then flip and cook 1 more minute on the crusted side.

7. 7

   7. Transfer the skillet to the oven, or place the medallions on the prepared tray, and bake at 220 °C / 425 °F for 8 to 10 minutes, until the chicken is fully cooked through.

8. 8

   8. Divide the cauliflower chickpea mash among 4 plates. Top with the chicken medallions, finish with the remaining chives, and add a few extra drops of lemon juice if desired before serving.