Griddled Chicken with Creamy Avocado-Cilantro Sauce, Roasted Radishes and Lemon Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the radishes on a sheet pan and toss them with 15 ml (1 tbsp) olive oil, half of the smoked paprika, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Roast for 20 to 22 minutes, turning halfway through, until golden and tender.

2. 2

   While the radishes roast, pat the chicken breasts dry and season them with the remaining smoked paprika, ground cumin, onion powder, 2 g (about 1/3 tsp) salt, and some black pepper.

3. 3

   Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the chicken for 5 to 6 minutes per side, until deeply golden and it reaches an internal temperature of 74°C / 165°F. Transfer the chicken to a plate and let it rest for 5 minutes.

4. 4

   In a blender or small food processor, combine the avocado, Greek yogurt, cilantro, 1 garlic clove, 15 ml (1 tbsp) lemon juice, the zest of half a lemon, 2 g (about 1/3 tsp) salt, and 15 to 60 ml (1 to 4 tbsp) chicken broth depending on your desired consistency. Blend until smooth and creamy.

5. 5

   Heat another large skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and sauté the asparagus with the 2 chopped garlic cloves for 3 to 4 minutes. Add the remaining lemon juice, a pinch of salt, and black pepper, then cook 1 minute more until the asparagus is tender-crisp.

6. 6

   Serve each chicken breast with a portion of roasted radishes and lemon asparagus. Spoon the creamy avocado-cilantro sauce over the chicken. If desired, finish with a little extra lemon zest on top.