Rosemary Chicken with Mild Mustard, Roasted Cauliflower Mash, and Almond Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a baking sheet, add 2 tbsp olive oil (30 ml), the whole garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Toss well and roast for 25 to 30 minutes at 220°C / 425°F, until the cauliflower is golden and tender.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry with paper towels. In a bowl, mix the Dijon mustard, chopped rosemary, 1 tbsp olive oil (15 ml), 2 minced garlic cloves, lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Rub this mixture over both sides of the chicken.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil (15 ml) and sear the chicken for 2 to 3 minutes per side, until golden.

4. 4

   Transfer the skillet to the oven and cook the chicken at 200°C / 400°F for 10 to 12 minutes, or until fully cooked. Remove from the oven, add 1 tbsp butter over the chicken, and let it rest for 5 minutes.

5. 5

   For the mash, place the roasted cauliflower and roasted garlic in a food processor or blender. Add the heavy cream, Parmesan, 1 tbsp butter, 1 tbsp lemon juice, 1/4 tsp salt, and a little pepper. Blend until creamy and smooth.

6. 6

   Toast the sliced almonds in a large skillet over medium heat for 2 minutes, stirring constantly. Remove and set aside.

7. 7

   In the same skillet, add 1 tbsp olive oil (15 ml) and the remaining minced garlic. Cook for 20 seconds, then add the green beans, 2 tbsp water, a pinch of salt, and pepper. Cook for 4 to 5 minutes, until tender-crisp.

8. 8

   Turn off the heat, add the toasted almonds, and toss gently to coat the green beans.

9. 9

   Serve a bed of cauliflower mash, top with the rosemary chicken, and add the almond green beans on the side. If desired, finish with a little extra lemon zest and black pepper.