Black Sesame Ginger Chicken with Roasted Cauliflower Mash and Garlic Bok Choy

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss with 2 tablespoons (30 ml) olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until tender and browned around the edges.

2. 2

   2. While the cauliflower roasts, pat the chicken breasts dry. In a bowl, mix the tamari, Dijon mustard, grated ginger, lemon juice, lemon zest, smoked paprika, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken, then press the black sesame seeds onto the surface of each breast.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil and sear the chicken for 2 to 3 minutes per side, until golden. Transfer the skillet to the oven at 220°C / 425°F and bake for 10 to 12 minutes, or until the center is safely cooked through. Remove and let rest for 5 minutes.

4. 4

   4. Transfer the roasted cauliflower to a processor or blender. Add the butter, cream cheese, and chicken broth. Blend until smooth and creamy. Taste and adjust with salt and black pepper as needed. Keep warm.

5. 5

   5. In another large skillet, heat the remaining 1 tablespoon (15 ml) olive oil over medium heat. Add the bok choy cut side down and cook for 2 minutes. Add 1 minced garlic clove, cook for 30 seconds, then add 2 tablespoons (30 ml) water and cover for 1 to 2 minutes to finish cooking. Season with a pinch of salt and black pepper.

6. 6

   6. To serve, spread the cauliflower mash onto plates, top with the black sesame chicken, and add the garlic bok choy on the side. Finish with sliced scallions for freshness.