Baked Chicken with Quinoa Herb Crust, Lemon Kohlrabi Purée, and Garlic Sautéed Mushrooms

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and season both sides with 4 g salt and the black pepper.

2. 2

   2. In a small skillet over medium heat, toast the quinoa dry for 3 to 4 minutes, stirring, until nutty and lightly golden in spots. Transfer to a bowl and mix with the parsley, chives, and lemon zest.

3. 3

   3. Spread the top of each chicken breast with Dijon mustard. Press the quinoa-herb mixture on top to create a light crust.

4. 4

   4. Place the chicken on a baking tray or oven-safe dish, drizzle with 15 ml (1 tbsp) olive oil, and bake at 220°C / 425°F for 18 to 22 minutes, or until cooked through and the crust is golden.

5. 5

   5. Meanwhile, place the kohlrabi in a saucepan with the chicken broth, milk, 2 chopped garlic cloves, and the shallot. Bring to a gentle boil, reduce the heat, and cook covered for 15 to 18 minutes, until the kohlrabi is very tender.

6. 6

   6. Drain the kohlrabi, reserving 60 ml (1/4 cup) of the cooking liquid. Blend the kohlrabi with the shallot, cooked garlic, butter, lemon juice, and 15 ml (1 tbsp) olive oil. Add a little reserved liquid if needed for a silky purée. Adjust with 2 g salt.

7. 7

   7. In a large skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the mushrooms and cook for 4 minutes without stirring too much so they brown well. Add the remaining 2 chopped garlic cloves and a pinch of salt, and sauté for 2 to 3 minutes more until tender and fragrant.

8. 8

   8. Let the chicken rest for 5 minutes out of the oven. Serve a base of lemon kohlrabi purée, place the quinoa-crusted chicken on top, and finish with the garlic sautéed mushrooms.