Lemon-Thyme Chicken over Chickpea Cauliflower Mash with Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the asparagus on a sheet pan and toss with 1 tbsp olive oil, a pinch of salt, a pinch of black pepper, 1 tbsp lemon juice, and half of the fresh thyme. Set aside.

2. 2

   Boil the cauliflower in salted water for 10 to 12 minutes, until very tender. Drain well.

3. 3

   While the cauliflower cooks, pat the chicken breasts dry and season them with sweet paprika, finely chopped garlic, 1 tbsp lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes per side until lightly golden. Transfer the chicken to one side of the asparagus sheet pan or to a separate baking dish.

5. 5

   Roast the chicken and asparagus at 220 °C / 425 °F for 12 to 15 minutes, or until the chicken is cooked through and the asparagus is tender with toasted edges.

6. 6

   Make the mash: place the cooked cauliflower in a food processor or blender with the cooked chickpeas, Greek yogurt, grated Parmesan, the remaining 2 garlic cloves, ground cumin, 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.

7. 7

   Blend until smooth. Add the water or light broth little by little if needed to loosen the texture. Taste and adjust salt or lemon if desired.

8. 8

   Let the chicken rest for 5 minutes out of the oven. Then slice it into thick pieces.

9. 9

   Serve a generous layer of chickpea-cauliflower mash on each plate. Arrange the lemon-thyme chicken on top and add the roasted asparagus on the side. Finish with the remaining fresh thyme and a little extra lemon zest if desired.