Cumin-Lime Chicken Breast with Cauliflower-Edamame Mash, Roasted Asparagus, and Warm Cucumber Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a bowl, mix 2 tablespoons lime juice, 1 tablespoon olive oil, half of the minced garlic, the ground cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken breasts and let them rest for 10 minutes while you prepare the vegetables.

3. 3

   Place the asparagus on the tray. Add 1 tablespoon olive oil, a pinch of salt, and the remaining black pepper. Toss well and spread in a single layer.

4. 4

   Roast the asparagus for 12 to 15 minutes at 220 °C / 425 °F, until tender and lightly browned. If the chicken breasts are thin, you may roast them on a separate tray at the same time; if they are thick, cook them in a skillet as described in the next step.

5. 5

   Heat a large skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side, until nicely browned and cooked through. If preferred, finish them in the oven for 4 to 6 more minutes at 220 °C / 425 °F after searing. Remove and let rest for 5 minutes.

6. 6

   While the chicken cooks, steam or boil the cauliflower for 10 to 12 minutes, until very tender. During the last 3 minutes, add the edamame to warm it through and soften slightly. Drain well.

7. 7

   Transfer the cauliflower and edamame to a processor or mash by hand with the hot chicken broth, 1 tablespoon lime juice, 1/2 tablespoon olive oil, and 1/4 teaspoon salt. Blend until you get a rustic, creamy mash. Adjust with more broth if desired.

8. 8

   In a small skillet over medium-low heat, warm the remaining 1/2 tablespoon olive oil. Add the remaining garlic and cook for 30 seconds without letting it brown too much. Add the cucumber and cook for 1 minute just to warm it. Remove from the heat and stir in the Dijon mustard, the remaining tablespoon of lime juice, the chopped parsley, and a pinch of salt.

9. 9

   To serve, divide the cauliflower-edamame mash among the plates. Top each with a chicken breast, add the roasted asparagus on the side, and finish with the warm cucumber vinaigrette over the chicken and around the plate.