Mild Zaatar Chicken Breast with Cauliflower, Cucumber and Radish Tabbouleh, and Herb Yogurt

Instructions

1. 1

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

2. 2

   Place the chicken breasts in a bowl and toss them with 1 tablespoon olive oil, zaatar, half of the lemon juice, the grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes while you prepare the rest.

3. 3

   Spread the riced cauliflower on a baking tray or ovenproof skillet, toss with 1 teaspoon olive oil, ground cumin, and a pinch of salt, and bake for 8 minutes at 200 °C / 400 °F to remove moisture without browning too much. Let it cool slightly.

4. 4

   Meanwhile, make the sauce by mixing the Greek yogurt with the remaining lemon juice, chopped mint, chopped garlic clove, a pinch of salt, and a little black pepper. Keep chilled until serving.

5. 5

   Heat a large skillet over medium-high heat. Add the remaining olive oil and sear the chicken breasts for 2 to 3 minutes per side.

6. 6

   Transfer the browned chicken to the oven and cook for 8 to 10 minutes at 200 °C / 400 °F, or until fully cooked through. Let rest for 3 minutes before slicing.

7. 7

   In a large bowl, combine the warm cauliflower with the cucumber, radishes, and fresh parsley. Adjust with another pinch of salt and black pepper, and toss well to form the tabbouleh.

8. 8

   Serve a bed of cauliflower tabbouleh on each plate, top with sliced chicken breast, and finish with spoonfuls of herb yogurt on top or on the side.