Roasted Lemon Chicken with Pumpkin Seed Herb Crust, on Cauliflower Leek Cream with Sautéed Asparagus

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 half of the salt and the black pepper.

2. 2

   2. In a food processor or mortar, pulse the pumpkin seeds with the parsley, lemon zest, thyme leaves, 2 minced garlic cloves, and 1 tablespoon olive oil until you get a coarse mixture that can cling to the chicken.

3. 3

   3. Brush the top of each chicken breast with Dijon mustard and press the pumpkin seed herb mixture on top to form an even crust.

4. 4

   4. Heat an oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the chicken on the smooth side for 2 minutes. Carefully flip so the crust faces up and transfer the skillet to the oven. Roast for 12 to 15 minutes at 220 °C / 425 °F, or until the chicken is cooked through. Remove and let rest for 5 minutes.

5. 5

   5. While the chicken roasts, place the cauliflower in a saucepan with the chicken broth and bring to a boil. Reduce to medium heat, cover, and cook for 10 minutes. Add the leek and cook 5 minutes more, until the cauliflower and leek are very tender.

6. 6

   6. Drain the cauliflower and leek lightly, reserving a few spoonfuls of the cooking liquid. Blend with the heavy cream, 1 tablespoon butter, and a pinch of salt until smooth and silky. If needed, add a little reserved liquid to adjust the texture.

7. 7

   7. Heat another skillet with the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the asparagus and the 2 sliced garlic cloves. Sauté for 4 to 5 minutes until the asparagus is tender-crisp. Add the lemon juice at the end and toss for 30 seconds. Adjust salt to taste.

8. 8

   8. To serve, spread a layer of cauliflower leek cream on each plate. Place one pumpkin seed crusted chicken breast on top and serve with the sautéed asparagus. Serve immediately.