Baked Chicken with Chickpea-Lemon Crust, Warm Roasted Cauliflower Cream, and Cumin Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little olive oil.

2. 2

   Place the cauliflower on the baking sheet and toss it with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and a pinch of black pepper. Roast for 25 minutes at 220 °C / 425 °F, until tender and browned at the edges.

3. 3

   While the cauliflower roasts, make the crust. In a food processor, pulse the chickpeas with 2 garlic cloves, Parmesan cheese, lemon zest, 15 ml (1 tbsp) lemon juice, sweet paprika, dried thyme, 1 g (1/4 tsp) ground cumin, 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and a little black pepper. It should form a coarse, spreadable paste.

4. 4

   Season the chicken breasts with 2 g (1/4 tsp) salt and black pepper. Place them in an ovenproof dish or on another tray, then spread the chickpea mixture over the top, pressing gently so it adheres.

5. 5

   Once the cauliflower has been in the oven for about 10 minutes, add the chicken to the oven as well and bake at 220 °C / 425 °F for 20 to 22 minutes, or until the center reaches 74 °C / 165 °F.

6. 6

   Transfer the roasted cauliflower to a blender or food processor. Add the Greek yogurt, chicken broth, 1 garlic clove, 15 ml (1 tbsp) lemon juice, and blend until smooth and creamy. Taste and adjust with more salt and black pepper if needed. Keep warm.

7. 7

   Heat the remaining olive oil in a large skillet over medium heat. Add the last minced garlic clove and the remaining ground cumin, and cook for 30 seconds until fragrant. Add the spinach and sauté for 2 to 3 minutes until wilted. Season with the remaining salt and a touch of black pepper.

8. 8

   To serve, spread a layer of warm cauliflower cream on each plate. Top with a chicken breast with its chickpea crust and serve with the cumin sautéed spinach. If desired, finish with a little extra lemon zest.