Lemon Rosemary Chicken Breast with Cauliflower Rutabaga Mash, Sautéed Asparagus and Toasted Almonds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower and rutabaga on a baking tray, add 2 tablespoons olive oil, half of the salt, and some black pepper. Toss well and roast for 20 minutes, until tender with golden edges.

2. 2

   2. While the vegetables roast, pat the chicken breasts dry. In a bowl, mix 1 tablespoon olive oil, the fresh rosemary, 2 tablespoons lemon juice, lemon zest, garlic, the remaining salt, and black pepper. Rub this mixture all over the chicken.

3. 3

   3. Heat a large skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side with the marinade clinging to them. Lower the heat to medium, add 1 tablespoon of water if needed, and cook 5 to 7 minutes more, until fully cooked in the center. Remove and let rest for 5 minutes.

4. 4

   4. In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring constantly, until golden. Remove immediately so they do not burn.

5. 5

   5. Bring a saucepan of water to a boil. Cook the green asparagus for 2 minutes, drain, and transfer to a skillet with 1 tablespoon olive oil. Sauté for 2 to 3 minutes with a pinch of salt, black pepper, and the remaining 1 tablespoon lemon juice.

6. 6

   6. Transfer the roasted cauliflower and roasted rutabaga to a processor, or to a bowl if using an immersion blender. Add the plain Greek yogurt and chicken broth or water. Blend until smooth and creamy. Adjust with salt and black pepper to taste.

7. 7

   7. Spoon the cauliflower-rutabaga mash onto each plate. Top with sliced chicken breast, add the sautéed asparagus, and finish with the toasted almonds.