Chicken with Creamy Avocado Chimichurri, Roasted Brussels Sprouts, and Sautéed Radishes

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the Brussels sprouts on a sheet pan and toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Roast for 22 to 25 minutes, turning halfway through, until browned on the edges and tender.

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   2. Meanwhile, pat the chicken breasts dry with paper towels. Season them with the ground cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   3. Make the creamy avocado chimichurri. In a blender or food processor, combine the avocado, parsley, cilantro, scallion, 2 garlic cloves, Greek yogurt, lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and the pumpkin seeds. Blend until creamy. If it is too thick, add the water a little at a time until it reaches a spoonable consistency.

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   4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the chicken for 5 to 6 minutes per side, until nicely browned and it reaches a safe internal temperature of 74°C / 165°F. Transfer to a plate and let it rest for 5 minutes.

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   5. In the same skillet, reduce to medium heat. Add the remaining tablespoon of olive oil, the radishes, and the remaining 2 garlic cloves, minced. Sauté for 4 to 5 minutes with a pinch of salt and pepper, until the radishes are just tender but still slightly firm.

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   6. Serve a bed of roasted Brussels sprouts on each plate. Place one chicken breast on top or alongside, add the sautéed radishes, and finish with a generous spoonful of creamy avocado chimichurri.

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   7. If desired, let the plated chicken sit for 1 more minute so the juices settle before serving.