Rosemary Chicken Breast with Warm Cauliflower-Celeriac Mash, Sautéed Spinach and Lemon Walnuts

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a bowl, mix 1 tablespoon olive oil, Dijon mustard, half of the chopped garlic, rosemary, sweet paprika, 15 ml (1 tbsp) lemon juice, half of the salt, and half of the black pepper. Rub this mixture over the chicken breasts and let them rest for 10 minutes while you prepare the rest.

3. 3

   Place the cauliflower and celeriac in a medium pot with enough water to lightly cover them. Bring to a boil, reduce to medium heat, and cook for 12 to 15 minutes until very tender. Drain well.

4. 4

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear the chicken breasts for 2 minutes per side.

5. 5

   Transfer the skillet to the oven and bake the chicken for 10 to 12 minutes at 200 °C / 400 °F, or until fully cooked. Remove from the oven and let rest for 5 minutes.

6. 6

   In the same skillet over medium heat, add the walnuts and toast for 1 to 2 minutes. Stir in the lemon zest and a pinch of salt, then transfer the walnuts to a plate.

7. 7

   Place the cooked cauliflower and cooked celeriac in a processor or mash by hand. Add the Greek yogurt, chicken broth, nutmeg, the remaining garlic, 1/2 tablespoon olive oil, the remaining salt, and some of the remaining black pepper. Blend or mash until you get a warm rustic mash.

8. 8

   In a clean skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the fresh spinach and sauté for 2 to 3 minutes until wilted. Add the remaining lemon juice and a pinch of black pepper, then toss well.

9. 9

   To serve, spread the warm cauliflower-celeriac mash onto the plates. Top with a chicken breast, add the sautéed spinach on the side, and finish with the lemon walnuts over the top.

10. 10

    Serve hot, spooning any resting juices from the chicken over the meat for extra flavor.