Chicken breast stuffed with spinach and olives with roasted garlic cauliflower mash and crunchy dill cucumber

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the top off the head of garlic, place it on a small piece of foil, drizzle with 1 teaspoon olive oil, add a pinch of salt, and wrap it. Place the cauliflower florets on a tray as well, tossing them with 1 tablespoon olive oil, half of the black pepper, and a pinch of salt.

2. 2

   Roast the wrapped garlic and cauliflower for 25 to 30 minutes at 200 °C / 400 °F, until the cauliflower is tender and browned at the edges. If the cauliflower browns sooner, remove it at 25 minutes and leave the garlic for 5 more minutes.

3. 3

   Meanwhile, heat 1 teaspoon olive oil in a skillet over medium heat. Add the chopped garlic clove and fresh spinach. Cook for 2 to 3 minutes until the spinach wilts. Remove from the heat and mix with the chopped green olives and crumbled feta cheese.

4. 4

   Season the chicken breasts with the remaining salt and some black pepper. Stuff each breast with the spinach, olive, and feta mixture, then secure with toothpicks if needed. Brush the outside with Dijon mustard.

5. 5

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side. Transfer the skillet to the oven and cook for 10 to 12 minutes at 200 °C / 400 °F, or until the chicken is fully cooked. Let rest for 5 minutes before slicing.

6. 6

   For the mash, transfer the roasted cauliflower to a processor or mash by hand together with the roasted garlic cloves squeezed from their skins, the Greek yogurt, the lemon zest, and 1 tablespoon lemon juice. Blend until smooth or leave slightly rustic, as preferred.

7. 7

   In a bowl, mix the cucumber with the fresh dill, the remaining 1 teaspoon olive oil, and the remaining 1 tablespoon lemon juice. Add a pinch of salt and toss well.

8. 8

   Serve a base of roasted garlic cauliflower mash, place the sliced stuffed chicken breast on top or alongside, and finish with the crunchy dill cucumber.