Lemon-Thyme Chicken with Rutabaga Cream, Roasted Leek, and Warm Spinach Black Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray or oven-safe dish.

2. 2

   Place the rutabaga in a medium saucepan with enough water to cover it and a pinch of salt. Bring to a boil, reduce the heat, and cook for 18 to 20 minutes until very tender.

3. 3

   Meanwhile, place the leeks on the tray with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Roast for 15 to 18 minutes at 220 °C / 425 °F, until tender and browned at the edges.

4. 4

   In a bowl, mix the lemon zest, 2 tablespoons lemon juice, fresh thyme, Dijon mustard, sweet paprika, 1 tablespoon olive oil, half of the chopped garlic, 1/2 teaspoon salt, and the black pepper. Rub this mixture over the chicken breasts.

5. 5

   Heat a large nonstick skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side with any remaining marinade from the bowl until lightly golden. Transfer the chicken to a baking dish or to the leek tray if there is room.

6. 6

   Bake the chicken at 220 °C / 425 °F for 10 to 12 minutes, or until fully cooked. Let it rest for 5 minutes before slicing.

7. 7

   Drain the cooked rutabaga and transfer it to a blender or food processor. Add the Greek yogurt, vegetable broth, and a pinch of salt. Blend until smooth and creamy. If you want a lighter texture, add 1 to 2 extra tablespoons broth.

8. 8

   In the same skillet used for the chicken, heat the remaining oil over medium heat. Add the rest of the garlic and cook for 30 seconds. Add the black beans and apple cider vinegar; stir for 1 minute. Add the spinach and cook for 1 to 2 minutes, just until wilted. Taste and adjust with a pinch of salt if needed.

9. 9

   To serve, spread the rutabaga cream onto four plates. Top or arrange alongside with the chicken, roasted leeks, and the warm spinach black bean salad. Finish with extra thyme leaves if desired.