Lemon Rosemary Chicken over Cauliflower-Turnip Purée with Sautéed Asparagus and Almonds

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and place them in a bowl.

2. 2

   Add 15 ml (1 tbsp) olive oil, the lemon zest, 15 ml (1 tbsp) lemon juice, chopped fresh rosemary, half of the garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper to the chicken. Mix well and let it rest while you prepare the vegetables.

3. 3

   Place the cauliflower and turnip in a saucepan with the chicken broth. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes, until very tender.

4. 4

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes per side.

5. 5

   Transfer the skillet to the oven and roast the chicken at 220°C / 425°F for 10 to 12 minutes, or until fully cooked through. Remove from the oven and let it rest for 5 minutes.

6. 6

   Toast the sliced almonds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

7. 7

   In another skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the asparagus, the remaining garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Sauté for 4 to 5 minutes until tender-crisp. Add the remaining 15 ml (1 tbsp) lemon juice at the end and toss.

8. 8

   Drain the cauliflower and turnip only if there is too much liquid left in the saucepan, keeping a small amount. Add the plain Greek yogurt and blend until smooth. Adjust salt and pepper to taste.

9. 9

   Spread a layer of cauliflower-turnip purée on each plate. Top with one chicken breast, add the sautéed asparagus on the side, and finish with the toasted almonds over the top.