Rosemary Chicken with Asparagus, Mushrooms and Light Cauliflower Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels.

2. 2

   In a small bowl, mix 15 ml (1 tbsp) olive oil, Dijon mustard, lemon juice, half of the minced garlic, fresh rosemary, sweet paprika, half of the salt, and half of the black pepper. Rub this mixture all over the chicken breasts.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side to develop color. Transfer the skillet to the oven and cook for 10 to 12 minutes at 220°C / 425°F, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

4. 4

   While the chicken cooks, place the cauliflower in a pot with enough water to cover it. Bring to a boil, reduce to medium heat, and cook for 8 to 10 minutes until very tender. Drain well.

5. 5

   Transfer the cooked cauliflower to a blender or food processor. Add the low-sodium chicken broth, plain unsweetened Greek yogurt, the remaining garlic, a pinch of salt, and a pinch of black pepper. Blend until smooth and creamy. If desired, warm it for 1 more minute in a saucepan over low heat.

6. 6

   In another skillet, heat the remaining olive oil over medium heat. Add the mushrooms and cook for 4 minutes. Add the asparagus, the remaining salt, and the remaining black pepper, and sauté for 3 to 4 minutes until the vegetables are tender but still firm.

7. 7

   To serve, spread the light cauliflower cream onto the plates. Top with a rosemary chicken breast and serve with the sautéed asparagus and mushrooms. Serve hot.