Chicken with Walnut Romesco, Charred Cauliflower, and Lemon Green Beans

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss it with 30 ml (2 tbsp) olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp of the smoked paprika. Spread in a single layer.

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   2. Roast the cauliflower for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and deeply browned on the edges.

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   3. Meanwhile, make the romesco sauce: in a blender or food processor combine the roasted red pepper, toasted walnuts, 3 garlic cloves, sherry vinegar, 30 ml (2 tbsp) olive oil, ground cumin, the remaining 1 tsp smoked paprika, zest of half the lemon, 1 tbsp lemon juice, 1/4 tsp salt, and a pinch of pepper. Blend until thick and mostly smooth.

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   4. Pat the chicken breasts dry with paper towels and season both sides with dried thyme, 3/4 tsp salt, and 1/4 tsp black pepper.

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   5. Heat a large oven-safe skillet over medium-high heat with 1 tbsp olive oil. Sear the chicken for 2 to 3 minutes per side until lightly browned.

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   6. Transfer the skillet to the oven and cook the chicken at 220°C / 425°F for 8 to 12 minutes, or until the thickest part reaches 74°C / 165°F. Remove and let rest for 5 minutes.

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   7. In another skillet, heat the remaining 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the green beans, a pinch of salt, and 2 tbsp water. Cook for 4 to 5 minutes, stirring, until crisp-tender.

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   8. Add the remaining 1 tbsp lemon juice, chopped parsley, and a pinch of black pepper to the green beans. Toss for 30 seconds more, then turn off the heat.

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   9. Serve each chicken breast with a spoonful of walnut romesco, charred cauliflower, and lemon green beans. If desired, finish with a little extra lemon zest on top.