Thyme-Lemon Chicken Breast with Warm Kale-Celery Cream, served with Seared Zucchini and Sunflower Seeds

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Pat the chicken breasts dry with paper towels and season them with 4 g salt, black pepper, half of the fresh thyme, and the lemon zest.

2. 2

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and 10 g butter. Sear the chicken breasts for 2-3 minutes per side until nicely browned.

3. 3

   Transfer the skillet to the oven and cook the chicken at 200°C / 400°F for 10-12 minutes, or until it reaches a safe internal temperature. Remove and let it rest for 5 minutes.

4. 4

   While the chicken cooks, heat another skillet over medium heat. Add the sunflower seeds and toast for 2 minutes, stirring constantly, until nutty and fragrant. Remove and set aside.

5. 5

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Add the zucchini with 2 g salt and cook over medium-high heat for 4-5 minutes until golden yet still firm. Keep warm.

6. 6

   In a medium saucepan over medium heat, melt the remaining 10 g butter. Sauté the shallot and celery for 4 minutes. Add the garlic and cook 30 seconds more.

7. 7

   Add the kale and stir for 2 minutes until wilted. Pour in the chicken broth and heavy cream. Cook over medium-low heat for 4-5 minutes until the celery is tender.

8. 8

   Add the Parmesan cheese, lemon juice, and the remaining fresh thyme. Blend the mixture with an immersion blender until thick yet silky. Adjust with the remaining salt to taste.

9. 9

   To serve, spoon the warm kale-celery cream onto plates. Set the rested chicken breast on top, add the seared zucchini on the side, and finish with the toasted sunflower seeds.