Paprika-Lemon Chicken with Creamy Kale-Celery Mash, Roasted Radishes, and Chive Mushrooms

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, mix 1 tablespoon olive oil, sweet paprika, garlic powder, lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken breasts and let them rest while you prepare the vegetables.

3. 3

   Place the radishes on a baking sheet. Toss them with 1 tablespoon olive oil and a pinch of salt and pepper. Roast for 20 to 22 minutes at 220 °C / 425 °F, until tender and browned around the edges.

4. 4

   While the radishes roast, heat a large skillet over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes per side with their marinade and spices. Transfer the chicken to another baking tray or oven-safe dish and finish cooking in the oven for 10 to 14 minutes at 220 °C / 425 °F, until fully cooked. Remove and let rest for 5 minutes.

5. 5

   In a medium saucepan, heat the butter with the garlic over medium heat. Add the celery and cook for 4 minutes, stirring. Stir in the kale, chicken broth, and the remaining salt. Cook for 6 to 8 minutes until the celery is very tender and the kale has softened.

6. 6

   Add the cream cheese, Dijon mustard, and 1 tablespoon of the chives to the saucepan. Blend or mash the mixture into a thick rustic mash. Adjust with a little black pepper to taste and keep warm.

7. 7

   In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Sauté the mushrooms for 5 to 6 minutes until browned. Add the remaining lemon juice and half of the remaining chives, toss well, and cook 1 minute more.

8. 8

   To serve, spoon the kale-celery mash onto each plate. Top with one chicken breast, divide the roasted radishes and chive mushrooms, and finish with the remaining chives on top.