Sumac Chicken Breast with Roasted Pumpkin, Green Beans and Warm Yogurt Tahini Cream

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 2 tablespoons olive oil, sumac, half of the minced garlic, the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Rub the chicken breasts with this mixture and let them rest for 10 minutes while you prepare the vegetables.

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   3. Place the pumpkin on the tray. Add 1 tablespoon olive oil, ground cumin, sweet paprika, and 1/4 teaspoon salt. Toss well to coat all the cubes.

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   4. Roast the pumpkin for 15 minutes at 220 °C / 425 °F. Remove the tray, add the red onion around the pumpkin, stir, and return to the oven for 10 more minutes, until the pumpkin is tender and lightly browned on the edges.

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   5. Meanwhile, heat a large skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side, until well browned and cooked through. If using a thermometer, the center should reach 74 °C / 165 °F. Remove and let rest for 5 minutes.

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   6. In another skillet, heat the remaining olive oil over medium heat. Add the green beans, the rest of the minced garlic, 2 tablespoons water, and a pinch of salt. Sauté for 4 to 5 minutes, until tender but still slightly crisp.

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   7. In a small saucepan over very low heat, combine the Greek yogurt, tahini, the remaining tablespoon of lemon juice, 2 tablespoons water, and a pinch of salt. Warm gently for 1 to 2 minutes without letting it boil, stirring until smooth and creamy.

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   8. Slice the chicken breasts into thick pieces. Divide the roasted pumpkin and red onion among the plates, add the green beans on the side, and place the chicken on top or alongside.

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   9. Finish with the warm yogurt tahini cream spooned over or served on the side, and sprinkle with chopped fresh parsley before serving.