Rosemary Chicken with Cauliflower-Leek Cream, Sautéed Green Beans and Lemon Walnuts

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt, black pepper, half of the minced garlic, and the fresh rosemary. Add 15 ml (1 tbsp) olive oil and rub well to coat.

2. 2

   2. Place the cauliflower and leek in a medium saucepan with the low-sodium chicken broth. Add 120 ml (1/2 cup) water, bring to a boil, and cook covered over medium heat for 12-14 minutes, until the cauliflower is very tender.

3. 3

   3. Meanwhile, heat a large oven-safe skillet with 15 ml (1 tbsp) olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side.

4. 4

   4. Transfer the skillet to a preheated oven at 200°C / 400°F and bake the chicken for 8-10 minutes, or until fully cooked. Remove and let it rest for 5 minutes.

5. 5

   5. In another skillet, heat 5 ml (1 tsp) olive oil over medium heat. Add the walnuts and toast for 1-2 minutes. Stir in the lemon zest and 15 ml (1 tbsp) lemon juice, mix for 20 seconds, and remove so they do not burn.

6. 6

   6. In the same skillet, add 10 ml (2 tsp) olive oil and sauté the green beans with the remaining minced garlic and a pinch of salt for 5-6 minutes, until tender but still slightly crisp.

7. 7

   7. Blend the cooked cauliflower and leek with their cooking liquid and the plain Greek yogurt until smooth and creamy. Adjust with the remaining salt and, if desired, a few more drops of lemon juice.

8. 8

   8. Spoon a layer of cauliflower-leek cream onto each plate. Top with one chicken breast, add the sautéed green beans on the side, and finish with the lemon walnuts scattered over the chicken and vegetables.