Chicken with Pumpkin Seed Lemon Pesto, Roasted Cabbage and Sautéed Radishes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cabbage wedges and radishes on a large baking tray. Add 30 ml (2 tbsp) olive oil, half of the salt, half of the black pepper, and 1 finely chopped garlic clove. Toss well to coat the vegetables.

2. 2

   Arrange the cabbage with one flat side down and spread the radishes around it. Roast for 25 to 30 minutes at 220°C / 425°F, turning the radishes halfway through, until the cabbage is browned on the edges and the radishes are tender.

3. 3

   While the vegetables roast, make the pesto. In a food processor combine the pumpkin seeds, parsley, Parmesan, 3 garlic cloves, lemon zest, 30 ml (2 tbsp) lemon juice, 45 ml (3 tbsp) olive oil, red pepper flakes if using, and a pinch of salt and pepper. Process until thick but spreadable. Scrape down the sides as needed.

4. 4

   Pat the chicken breasts dry with paper towels. Rub them with the Dijon mustard and season with the remaining salt and black pepper.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken for 2 to 3 minutes per side, until lightly golden.

6. 6

   Transfer the skillet to the oven and cook the chicken at 220°C / 425°F for 8 to 12 minutes, or until it reaches an internal temperature of 74°C / 165°F.

7. 7

   Remove the chicken from the oven and let it rest for 5 minutes. Stir the remaining 15 ml (1 tbsp) lemon juice into the pesto to loosen it slightly.

8. 8

   Serve one portion of chicken with the roasted cabbage wedges and sautéed radishes. Finish each piece of chicken with a generous spoonful of pumpkin seed lemon pesto.