Chicken Breast with Green Za’atar and Warm Radish Cream with Garlicky Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the ground cumin.

2. 2

   In a small bowl, combine the parsley, cilantro, thyme, za’atar, lemon zest, 1 tablespoon lemon juice, 2 tablespoons olive oil, and half of the minced garlic. Set this green herb mixture aside.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken breasts for 2 to 3 minutes per side until lightly golden. Transfer the skillet to the oven and cook at 220 °C / 425 °F for 10 to 14 minutes, or until the center reaches 74 °C / 165 °F. Remove and rest for 5 minutes.

4. 4

   While the chicken cooks, place the cauliflower and radishes in a saucepan with the water or broth. Bring to a boil, reduce to medium heat, and cook for 10 to 12 minutes until very tender.

5. 5

   Drain the cauliflower and radishes, reserving 2 tablespoons of the cooking liquid. Blend them with the Greek yogurt, 1 tablespoon olive oil, 1 tablespoon of the remaining lemon juice, 1/4 teaspoon salt, a pinch of black pepper, and the reserved liquid until smooth and warm.

6. 6

   Heat another large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Add the Brussels sprouts cut side down and cook for 4 minutes without moving so they brown well.

7. 7

   Add the remaining minced garlic, 1/2 tablespoon lemon juice, 1/2 teaspoon salt, and a pinch of black pepper to the Brussels sprouts. Sauté for 3 to 4 minutes more until tender but still slightly firm.

8. 8

   Spoon the green za’atar mixture over the rested chicken breasts. Serve each portion over the warm radish cream with the garlicky Brussels sprouts on the side.