Za’atar Chicken Breast with Cauliflower Tahini Cream, Roasted Broccoli and Lemon Lentils

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   2. In a bowl, mix the chicken with 1 tablespoon olive oil, the za’atar, 1/2 teaspoon salt, and black pepper. Set aside while you prepare the vegetables.

3. 3

   3. Place the cauliflower and garlic cloves in a pot with just enough water to barely cover them. Bring to a boil, reduce the heat, and cook for 10 to 12 minutes, until the cauliflower is very tender. Drain well.

4. 4

   4. Meanwhile, toss the broccoli with 1 tablespoon olive oil, sweet paprika, and 1/4 teaspoon salt. Spread it on the tray and roast for 18 to 20 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

5. 5

   5. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook the chicken for 5 to 6 minutes per side, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F. Remove and let it rest for 5 minutes.

6. 6

   6. Transfer the cooked cauliflower and garlic to a blender or food processor. Add the tahini, Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and a little lemon zest. Blend until smooth. If needed, add the remaining water gradually until silky.

7. 7

   7. In a small saucepan, warm the cooked lentils with the remaining tablespoon of olive oil, 1 tablespoon lemon juice, the chopped parsley, and a pinch of salt for 3 to 4 minutes, stirring, until heated through and well dressed.

8. 8

   8. To serve, spread the cauliflower tahini cream onto each plate. Arrange the sliced chicken on top or alongside, add the roasted broccoli, and finish with the lemon lentils. If desired, add a little extra lemon zest on top.

9. 9

   9. Serve immediately while the chicken is juicy, the broccoli is golden, and the cream is still warm.