Saffron Chicken with Roasted Pumpkin, Sautéed Spinach, and Lemon Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a small bowl, combine the saffron threads with the hot water and let steep for 5 minutes.

2. 2

   2. In a medium bowl, combine 2 tablespoons olive oil, the steeped saffron, 2 minced garlic cloves, half of the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the chicken breast fillets with this mixture and let them marinate while you prepare the rest.

3. 3

   3. Place the pumpkin on a baking sheet. Add 1 tablespoon olive oil, ground cumin, sweet paprika, 1/4 teaspoon salt, and the remaining black pepper. Toss well and spread in a single layer. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

4. 4

   4. While the pumpkin roasts, stir together the Greek yogurt, chives, remaining lemon juice, remaining lemon zest, and a pinch of salt in a bowl. Chill the lemon yogurt sauce until ready to serve.

5. 5

   5. Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side, until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F. Remove and let rest for 3 minutes.

6. 6

   6. In another large skillet, add a few drops of oil if needed and sauté 1 sliced garlic clove for 20 seconds. Add the fresh spinach and cook for 2 to 3 minutes, stirring, until wilted. Season with a pinch of salt.

7. 7

   7. Toast the pumpkin seeds in a small skillet over medium heat for 1 to 2 minutes, stirring often, until fragrant. Remove from the heat.

8. 8

   8. Serve each portion with one chicken breast fillet, a bed of sautéed spinach, and roasted pumpkin on the side. Finish with the lemon yogurt sauce on top or on the side and sprinkle with the toasted pumpkin seeds.