Baked Chicken with Green Olive and Lemon Crust, Roasted Cauliflower Cream, and Tender Wheat with Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, add 1 tablespoon olive oil, the 2 whole garlic cloves, half of the salt, 1/2 teaspoon dried thyme, and a little black pepper. Toss and roast for 25 minutes, until the cauliflower is tender and golden.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry with paper towels. Season them with a pinch of salt, black pepper, and 1 tablespoon lemon juice.

3. 3

   In a bowl, combine the chopped green olives, breadcrumbs, Parmesan cheese, lemon zest, the 2 minced garlic cloves, 1 tablespoon olive oil, and the remaining dried thyme until the mixture is moist and crumbly.

4. 4

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side.

5. 5

   Remove the skillet from the heat. Press the olive and breadcrumb mixture onto the top of each breast. Transfer the skillet to the oven and bake at 220 °C / 425 °F for 12 to 15 minutes, or until the chicken is fully cooked.

6. 6

   Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the chicken broth, heavy cream, and the remaining lemon juice. Blend until smooth and creamy. Taste and adjust with salt and black pepper.

7. 7

   In a separate skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.

8. 8

   Add the precooked wheat berries to the skillet with the onion and stir for 2 minutes. Fold in the fresh spinach and cook for 1 to 2 minutes, until wilted. Season with a pinch of salt and black pepper.

9. 9

   To serve, spread the cauliflower cream onto the plates. Top with a portion of wheat and spinach, then finish with the baked chicken with green olive and lemon crust.