Smoked Paprika Chicken Breast with Warm Cauliflower-Leek Cream, Seared Zucchini and Toasted Pumpkin Seeds

Instructions

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   1. Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry and place them in a bowl. Mix 2 tablespoons olive oil, 1 1/2 teaspoons smoked paprika, the dried oregano, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the chicken.

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   2. Place the chicken breasts on a baking tray or oven-safe skillet and roast at 220°C / 425°F for 16 to 20 minutes, or until fully cooked through. Remove from the oven and let rest for 5 minutes.

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   3. While the chicken cooks, heat a medium pot over medium heat with 1 tablespoon olive oil and the butter. Add the leek and cook for 3 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.

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   4. Add the cauliflower, chicken broth, the remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and a little black pepper. Cover and cook for 10 to 12 minutes, until the cauliflower is very tender.

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   5. Transfer the cauliflower mixture to a blender or use an immersion blender. Add the heavy cream and lemon juice. Blend until smooth and warm. Adjust salt and pepper if needed.

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   6. Heat a large skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Add the zucchini in a single layer and cook for 3 to 4 minutes per side until golden but still slightly firm. Season with a pinch of salt and pepper.

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   7. In a small dry skillet, toast the pumpkin seeds over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden.

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   8. To serve, spoon the warm cauliflower-leek cream onto plates. Top with the sliced or whole chicken breast, add the seared zucchini on the side, and finish with the toasted pumpkin seeds over the top.