Lemon Thyme Chicken Breast with Cauliflower Turnip Mash, Sautéed Kale, and Crispy Spiced Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cooked drained chickpeas very dry with a clean towel.

2. 2

   In a bowl, toss the chickpeas with 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) smoked paprika, 1 g (1/4 tsp) ground cumin, 2 g (1/4 tsp) salt, and a pinch of black pepper. Spread them on a baking tray and roast for 20 to 25 minutes at 220 °C / 425 °F, shaking halfway through, until golden and crisp.

3. 3

   Meanwhile, place the cauliflower and turnip in a medium pot with enough water to cover. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes until very tender. Drain well.

4. 4

   Transfer the drained cauliflower and turnip to a processor or mash by hand. Add the plain unsweetened Greek yogurt, 15 ml (1 tbsp) lemon juice, half of the lemon zest, 1 chopped garlic clove, 2 g (1/4 tsp) salt, and 15 ml (1 tbsp) olive oil. Blend or mash until smooth. If you want a looser texture, add up to 60 ml (1/4 cup) water. Keep covered and warm.

5. 5

   Season the skinless chicken breasts with the remaining smoked paprika, remaining ground cumin, 2 g (1/4 tsp) salt, black pepper, fresh thyme, the rest of the lemon zest, and 30 ml (2 tbsp) lemon juice.

6. 6

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken breasts for 2 to 3 minutes per side.

7. 7

   Transfer the skillet to the oven and cook the chicken for 8 to 12 minutes at 200 °C / 400 °F, or until fully cooked. Remove and let rest for 5 minutes.

8. 8

   In another large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the remaining 3 garlic cloves and cook for 30 seconds. Add the kale, 2 g (1/4 tsp) salt, and a little black pepper. Sauté for 3 to 5 minutes until the kale is tender but still bright green.

9. 9

   To serve, divide the cauliflower-turnip mash among the plates. Place a chicken breast on top or alongside, add the sautéed kale, and finish with the crispy spiced chickpeas. Serve hot.