Roasted Chicken with Pumpkin Seed-Lime Crust, Creamy Roasted Corn and Sautéed Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the chicken breasts on a baking sheet or ovenproof dish lightly greased with some of the olive oil.

2. 2

   In a small bowl, season the chicken with 4 g salt, 2 g black pepper, the garlic powder, sweet paprika, 1 teaspoon of the lime zest, and 1 tablespoon of the lime juice. Then spread the Dijon mustard over the top of each breast.

3. 3

   Roughly chop the pumpkin seeds and mix them with the breadcrumbs, fresh parsley, remaining lime zest, 1 tablespoon olive oil, and a pinch of salt and pepper. Press this mixture onto the top of the chicken to form the crust.

4. 4

   On another tray, toss the corn, yellow onion, and 2 garlic cloves with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast alongside the chicken for 22 to 28 minutes at 220°C / 425°F, or until the chicken reaches a safe internal temperature and the crust is golden. Stir the corn halfway through so it roasts evenly.

5. 5

   Meanwhile, bring a pot of water with a pinch of salt to a boil. Cook the green beans for 3 to 4 minutes, drain them, and briefly run under cold water to stop the cooking.

6. 6

   Remove the roasted corn, onion, and garlic from the oven. Transfer them to a blender with the chicken broth, heavy cream, half of the butter, and the remaining lime juice. Blend until smooth and creamy. Taste and adjust with the remaining salt and pepper.

7. 7

   In a large skillet, melt the remaining butter over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the blanched green beans and sauté for 2 to 3 minutes until glossy and tender. Add a pinch of salt and stir in the fresh chives.

8. 8

   Let the chicken rest for 5 minutes out of the oven. To serve, spread a layer of roasted corn cream on each plate, place a pumpkin seed-crusted chicken breast on top, and serve with the sautéed green beans.