Oregano and Green Olive Chicken with Roasted Cauliflower Cream and Lemon Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, until golden and tender.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry and season them with the remaining salt, black pepper, and 1 teaspoon dried oregano.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 4 to 5 minutes per side, until well browned and the internal temperature reaches 74 °C / 165 °F. Remove and keep warm.

4. 4

   In the same skillet, add the butter and 1/2 tablespoon olive oil. Add the onion and cook for 3 minutes until softened. Stir in half of the garlic and cook for 30 seconds. Add the green olives, remaining dried oregano, 60 ml / 1/4 cup chicken broth, and 1 tablespoon lemon juice. Cook for 2 to 3 minutes until slightly reduced. Stir in half of the parsley and set aside.

5. 5

   Transfer the roasted cauliflower to a blender or food processor. Add the heavy cream, 120 ml / 1/2 cup chicken broth, lemon zest, and blend until smooth and creamy. If you want it lighter, loosen with a few tablespoons of hot water. Taste and adjust salt and pepper.

6. 6

   Heat another skillet, or a clean one, over medium-high heat with the remaining 1/2 tablespoon olive oil. Sauté the zucchini for 3 to 4 minutes until tender but still slightly firm. Add the remaining garlic and cook for 30 seconds. Finish with the remaining tablespoon lemon juice.

7. 7

   Serve a base of roasted cauliflower cream, top with the chicken, and spoon over the green olive oregano sauce. Serve with the lemon zucchini and finish with the remaining parsley.