Chicken with light romesco, roasted Brussels sprouts, and warm chickpea spinach salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 minced garlic clove. Roast for 22 to 25 minutes, turning halfway through, until golden and tender.

2. 2

   2. While the sprouts roast, make the light romesco sauce. In a blender or food processor, combine the roasted red pepper, toasted almonds, 1 garlic clove, red wine vinegar, 1 tablespoon olive oil, 1 teaspoon smoked paprika, water, and a pinch of salt and pepper. Blend until thick but smooth.

3. 3

   3. Pat the chicken breasts dry with paper towels. Rub them with Dijon mustard and season with dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and a little black pepper.

4. 4

   4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes per side. Reduce the heat to medium and cook 4 to 6 minutes more, or until fully cooked and juicy. Remove and let rest for 5 minutes.

5. 5

   5. In the same skillet, add the cooked chickpeas, ground cumin, 1 teaspoon lemon juice, a pinch of salt, and 2 tablespoons water. Cook for 2 to 3 minutes, stirring, until heated through and fragrant.

6. 6

   6. Add the fresh spinach to the skillet with the chickpeas and toss for 30 to 60 seconds, just until slightly wilted. Turn off the heat and add the remaining lemon juice.

7. 7

   7. Serve a bed of warm chickpea spinach salad on each plate. Add the roasted Brussels sprouts, place a portion of chicken on top, and finish with spoonfuls of the light romesco sauce.