Paprika-yogurt glazed chicken breast over creamy buckwheat with spinach and pumpkin seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and place them in a bowl.

2. 2

   In a small bowl, mix 120 g (1/2 cup) Greek yogurt, lemon juice, lemon zest, 1 tablespoon olive oil, sweet paprika, ground cumin, Dijon mustard, 1 grated garlic clove, 1/2 teaspoon salt, and black pepper. Reserve 2 tablespoons of this mixture for finishing and coat the chicken with the rest.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side until lightly browned.

4. 4

   Transfer the skillet to the oven and cook the chicken for 10 to 14 minutes at 220 °C / 425 °F, or until fully cooked through. Remove from the oven and let it rest for 5 minutes.

5. 5

   While the chicken bakes, place the buckwheat and chicken broth or water in a medium saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed.

6. 6

   In another skillet, toast the pumpkin seeds for 2 to 3 minutes over medium heat, stirring, until crisp. Remove and set aside.

7. 7

   In the same skillet, add the remaining 1/2 tablespoon olive oil. Sauté the yellow onion for 3 minutes. Add the 2 chopped garlic cloves and cook for 30 seconds more.

8. 8

   Add the fresh spinach to the skillet and sauté for 1 to 2 minutes until wilted. Stir in the cooked buckwheat, the remaining 60 g (1/4 cup) Greek yogurt, and the grated Parmesan cheese. Mix until creamy. Adjust with salt and black pepper.

9. 9

   Slice the chicken or serve it whole over the creamy buckwheat and spinach. Finish with the reserved yogurt mixture, the toasted pumpkin seeds, and the chopped fresh parsley.

10. 10

    Serve hot, making sure to divide the chicken, buckwheat, spinach, yogurt glaze, and pumpkin seeds among the 4 portions.