Zaatar Chicken Breast with Warm Cauliflower Cream and Minted Sautéed Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Mix the chicken with 1 tablespoon olive oil, the zaatar, half of the minced garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes while you prepare the rest.

2. 2

   Place the cauliflower on a tray, add 1 tablespoon olive oil, the ground cumin, and 1/4 teaspoon salt. Toss well and roast for 18 to 20 minutes at 220°C / 425°F, until tender and golden at the edges.

3. 3

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken breasts for 2 minutes per side. Transfer the skillet to the oven and finish cooking for 8 to 10 minutes at 220°C / 425°F, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

4. 4

   Transfer the roasted cauliflower to a blender or food processor along with the Greek yogurt, chicken broth, butter, and a pinch of salt. Blend until smooth and warm. If needed, adjust with a little more chicken broth.

5. 5

   In another skillet, heat the remaining olive oil over medium heat. Add the rest of the garlic and cook for 30 seconds. Add the cucumber and sauté for 2 to 3 minutes so it warms through but keeps some texture. Stir in the fresh mint, the remaining lemon juice, and a pinch of salt.

6. 6

   Spoon a base of warm cauliflower cream onto each plate. Top with a zaatar chicken breast and serve with the minted sautéed cucumber. Finish with the chicken resting juices over the top.