Lemon Sage Chicken Breast with Rustic Cauliflower-White Bean Mash, Sautéed Asparagus, and Toasted Hazelnuts

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Place the cauliflower on a baking tray, add 15 ml (1 tbsp) olive oil, the whole garlic clove, 2 g salt, and a pinch of black pepper. Toss well and roast for 20 to 22 minutes, until tender and lightly golden.

2. 2

   2. Meanwhile, pat the chicken breasts dry. Toss them with lemon zest, 15 ml (1 tbsp) lemon juice, chopped sage, the 2 chopped garlic cloves, 15 ml (1 tbsp) olive oil, 2 g salt, and black pepper. Let sit for 10 minutes.

3. 3

   3. Heat a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side, until fully cooked and they reach a safe internal temperature of 74°C / 165°F. Remove and rest for 5 minutes.

4. 4

   4. In the same skillet, add the asparagus with 2 to 3 tablespoons of the chicken broth. Sauté for 4 to 5 minutes, stirring, until tender-crisp. Season with a pinch of salt and black pepper.

5. 5

   5. Toast the hazelnuts in a small pan over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove immediately so they do not burn.

6. 6

   6. Transfer the roasted cauliflower and roasted garlic to a processor or large bowl. Add the cooked white beans and the remaining chicken broth. Blend or mash to a rustic consistency, thick but still slightly textured. Adjust with a little more salt and black pepper if needed.

7. 7

   7. In a small bowl, mix the Greek yogurt, Dijon mustard, and the remaining lemon juice until smooth.

8. 8

   8. Serve a base of rustic cauliflower-white bean mash, place the chicken breast on top or alongside, add the sautéed asparagus, and finish with the lemon yogurt sauce and toasted hazelnuts.