Thyme and Lemon Chicken Breast with Rustic Cauliflower-Celeriac Mash, Sautéed Kale, and Crunchy Spiced Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper.

2. 2

   In a bowl, mix 30 ml (2 tbsp) lemon juice, all the lemon zest, the thyme, 2 minced garlic cloves, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Rub this mixture over the chicken breasts and let them rest while you prepare the other components.

3. 3

   Place the chickpeas in another bowl and toss with 15 ml (1 tbsp) olive oil, the sweet paprika, cumin, 1 g (1/4 tsp) salt, and a pinch of black pepper. Spread them on the tray and bake for 20 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and crisp.

4. 4

   Meanwhile, place the cauliflower and celeriac 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.

5. 5

   Blend or mash the hot cauliflower and celeriac with the Greek yogurt, 15 ml (1 tbsp) lemon juice, 1 minced garlic clove, 2 g (1/4 tsp) salt, and a little black pepper. Add up to 60 ml (1/4 cup) water if you want a smoother texture. Keep covered and warm.

6. 6

   Heat a large oven-safe skillet over medium-high heat. Add the chicken breasts with their marinade and sear for 2 minutes per side. Transfer the skillet to the oven and cook at 220 °C / 425 °F for 10 to 12 minutes, or until the chicken is fully cooked. Let rest for 5 minutes before slicing.

7. 7

   In another skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the remaining garlic clove and cook for 30 seconds. Add the kale, a pinch of salt, and 1 to 2 tablespoons of water if needed. Sauté for 3 to 5 minutes until tender and bright green.

8. 8

   Serve a base of rustic cauliflower-celeriac mash, top or side it with sliced chicken breast, add the sautéed kale, and finish with the crunchy spiced chickpeas. Adjust with black pepper to taste.