Smoked Paprika Chicken with Warm Olive-Basil Sauce, Served with Golden Cauliflower and Lemon Zucchini

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a baking sheet and toss it with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the onion powder, and half of the dried oregano. Spread in a single layer.

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   2. Roast the cauliflower for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until golden and tender around the edges.

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   3. Meanwhile, pat the chicken breasts dry with paper towels. Season them with the smoked paprika, the remaining oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until deeply golden and it reaches an internal temperature of 74°C / 165°F. Remove and let it rest.

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   5. In the same skillet, reduce to medium heat and add the butter along with the remaining tablespoon of olive oil. Add the garlic and red pepper flakes, and cook for 30 seconds without letting the garlic burn.

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   6. Add the green olives, chicken broth, lemon zest, and 1 tablespoon of the lemon juice. Cook for 2 to 3 minutes so the sauce reduces slightly.

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   7. Turn off the heat and stir in the chopped fresh basil to create a warm, glossy, aromatic sauce. Taste and adjust with an extra pinch of salt or pepper if needed.

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   8. In another large skillet, heat the last tablespoon of olive oil over medium-high heat. Add the zucchini with a pinch of salt and sauté for 3 to 4 minutes, until tender but still firm.

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   9. Add the remaining tablespoon of lemon juice and a little black pepper to the zucchini. Toss for 30 seconds more and remove from the heat.

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    10. Serve each portion with one chicken breast, roasted cauliflower, and lemon zucchini. Spoon the warm olive-basil sauce over the chicken, making sure each plate gets pieces of garlic and olives.