Oven-Baked Chicken with Roasted Zucchini, Basil and Lemon Sauce over Creamy Millet with Golden Corn

Instructions

1. 1

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

2. 2

   In a bowl, mix the chicken with 15 ml (1 tbsp) olive oil, sweet paprika, 1 g (1/2 tsp) ground cumin, dried oregano, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Set aside while you prepare the vegetables.

3. 3

   Place the zucchini, half of the minced garlic, and half of the onion on the tray. Add 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, and a pinch of black pepper. Toss well and arrange the chicken pieces on top.

4. 4

   Bake for 25 to 30 minutes at 220 °C / 425 °F, until the chicken is fully cooked and the zucchini is browned at the edges.

5. 5

   Meanwhile, heat a medium saucepan over medium heat. Add the butter and 5 ml (1 tsp) of the remaining olive oil. Stir in the other half of the onion and cook for 3 to 4 minutes until translucent.

6. 6

   Add the remaining minced garlic, the millet, and the remaining cumin. Cook for 1 minute, stirring. Pour in the chicken broth, add 1 g (1/4 tsp) salt, cover, and cook over low heat for 18 to 20 minutes, until the millet is tender.

7. 7

   In a skillet, heat the remaining 10 ml (2 tsp) olive oil over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes until lightly charred in spots. Fold the corn into the cooked millet with a fork.

8. 8

   Transfer the roasted zucchini, roasted onion, and tray juices to a blender or blending cup. Add the Greek yogurt, fresh basil, lemon zest, and 30 ml (2 tbsp) lemon juice. Blend until smooth. Adjust with the remaining salt and black pepper to taste.

9. 9

   If you prefer, return the sauce to a small saucepan and warm it for 1 to 2 minutes over very low heat, without letting it boil, to keep the yogurt stable.

10. 10

    Serve a base of creamy millet with golden corn, top with the baked chicken, and finish with the roasted zucchini, basil, and lemon sauce.