Chicken with Arugula-Pepita Pesto, Roasted Turnips, and Garlic Zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the turnip cubes on a sheet pan and toss with 1 tablespoon olive oil, half of the fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and golden.

2. 2

   2. While the turnips roast, make the pesto. In a food processor or blender, combine the arugula, pumpkin seeds, Parmesan cheese, 2 garlic cloves, lemon juice, lemon zest, 60 ml (1/4 cup) olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Blend until thick but spoonable. Set aside.

3. 3

   3. Pat the chicken breasts dry with paper towels. Season both sides with the sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken breasts for 2 to 3 minutes per side until lightly golden.

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   5. Transfer the skillet to the oven and bake the chicken at 200 °C / 400 °F for 10 to 14 minutes, or until the thickest part reaches 74 °C / 165 °F. Remove and let rest for 5 minutes.

6. 6

   6. In another large skillet, heat the remaining olive oil over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds. Add the zucchini, the rest of the fresh thyme, a pinch of salt, and black pepper. Sauté for 4 to 6 minutes until tender but still slightly firm.

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   7. Add the butter to the zucchini and toss until melted and lightly glazing the vegetables. Adjust salt if needed.

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   8. To serve, place a portion of roasted turnips and garlic zucchini on each plate. Add one chicken breast and spoon a generous amount of arugula-pepita pesto over the top. Serve the remaining pesto on the side.