Roasted chicken with cocoa spice crust, warm red cabbage and green bean salad, with avocado lime cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels.

2. 2

   In a small bowl, mix the unsweetened cocoa powder, sweet paprika, ground cumin, garlic powder, 3 g salt, black pepper, and 1 tablespoon olive oil until a thick paste forms.

3. 3

   Rub the chicken breasts all over with the cocoa spice mixture. Place them on a baking tray or baking dish.

4. 4

   Roast the chicken for 18 to 22 minutes at 220 °C / 425 °F, or until fully cooked through. Let it rest for 5 minutes out of the oven before slicing.

5. 5

   While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and cook for 2 minutes.

6. 6

   Add the red cabbage and cook for 4 minutes, stirring. Add the green beans, apple cider vinegar, and 2 tablespoons water. Cook for 5 to 7 minutes more, until the vegetables are tender but still slightly crisp. Season with the remaining 2 g salt.

7. 7

   In another bowl, mash the avocado with the Greek yogurt, lime juice, fresh cilantro, and 1 tablespoon olive oil until smooth and creamy.

8. 8

   Toast the sunflower seeds in a small skillet for 1 to 2 minutes over medium heat, stirring, until fragrant.

9. 9

   Slice the chicken into thick strips. Serve a bed of warm red cabbage and green bean salad, top with the chicken, add spoonfuls of avocado lime cream, and finish with the toasted sunflower seeds.