Tarragon Chicken Breast with Cauliflower-Turnip Mash, Roasted Fennel, and Lemon Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the fennel wedges on a sheet pan and toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and golden.

3. 3

   While the fennel roasts, cook the cauliflower and turnip in a pot of boiling water with a pinch of salt for 15 to 18 minutes, until very tender. Drain well.

4. 4

   Transfer the drained cauliflower and turnip to a food processor, or mash them by hand, with the Greek yogurt, chicken broth or water, 1 garlic clove, 15 ml (1 tbsp) olive oil, and a pinch of black pepper. Adjust salt and keep warm.

5. 5

   In a bowl, combine the lemon zest, 15 ml (1 tbsp) lemon juice, Dijon mustard, fresh tarragon, 15 ml (1 tbsp) olive oil, 1 garlic clove, half a teaspoon of salt, and black pepper. Rub this mixture over the chicken breasts.

6. 6

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken breasts for 2 to 3 minutes per side. Then reduce the heat to medium, partially cover, and cook 6 to 8 minutes more, until cooked through in the center. Remove and let rest for 5 minutes.

7. 7

   In the same skillet over medium heat, add the cooked lentils, fresh parsley, the remaining 15 ml (1 tbsp) lemon juice, 1 tablespoon of water if needed, and a pinch of salt and pepper. Cook for 2 to 3 minutes, stirring, until heated through and well seasoned.

8. 8

   To serve, spread the cauliflower-turnip mash onto the plates. Spoon the lemon lentils over or beside it, add the roasted fennel on the side, and finish with the sliced chicken breast.

9. 9

   If desired, garnish with a few extra tarragon or parsley leaves just before serving.