Oven-Baked Chicken with Sunflower-Rosemary Crust over Roasted Eggplant, Sautéed Green Beans, and Light Lemon Yogurt Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the eggplant on the baking sheet and toss with 1 1/2 tablespoons olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15 minutes at 220 °C / 425 °F.

3. 3

   While the eggplant roasts, combine the sunflower seeds, chopped fresh rosemary, lemon zest, grated garlic, 1 tablespoon olive oil, and a pinch of salt in a bowl to make a rustic crust mixture.

4. 4

   Pat the chicken breasts dry with paper towels. Brush them with Dijon mustard and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press the sunflower seed mixture onto the top side of each fillet.

5. 5

   Remove the tray from the oven, stir the eggplant toward the sides, and place the chicken in the center. Roast everything together for 14 to 16 minutes more at 220 °C / 425 °F, until the chicken is cooked through and the crust is golden.

6. 6

   While the chicken finishes cooking, heat a large skillet over medium heat. Add 1/2 tablespoon olive oil and sauté the green beans with the sliced garlic for 5 to 7 minutes, until tender but still crisp. Add a pinch of salt and pepper.

7. 7

   In another bowl, mix the Greek yogurt with 2 teaspoons lemon juice, 1/4 teaspoon salt, a little black pepper, and 1 teaspoon olive oil until smooth and light.

8. 8

   Let the chicken rest for 3 minutes out of the oven. Serve each portion with roasted eggplant, sautéed green beans, and a spoonful of the light lemon yogurt cream on top or on the side.