Chicken with light romesco, golden Brussels sprouts, and parsley cauliflower rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts on a baking tray and toss them with 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and a pinch of black pepper. Roast for 22 to 25 minutes, stirring halfway through, until browned on the edges.

2. 2

   2. Meanwhile, make the light romesco sauce. In a blender or food processor, combine the roasted red bell pepper, toasted almonds, 1 garlic clove, sherry vinegar, smoked paprika, ground cumin, 15 ml (1 tbsp) olive oil, 60 ml (1/4 cup) chicken broth, and 15 ml (1 tbsp) lemon juice. Blend until thick yet pourable. Add a little more broth if needed. Set aside.

3. 3

   3. Season the chicken breasts with 2 g (1/4 tsp) salt, black pepper, lemon zest, and half of the remaining cumin. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken for 3 to 4 minutes per side.

4. 4

   4. Reduce the heat to medium, add the light romesco sauce and 60 ml (1/4 cup) chicken broth to the skillet. Cook the chicken for 6 to 8 more minutes, spooning the sauce over it, until fully cooked and juicy. Remove from the heat and let rest for 3 minutes.

5. 5

   5. In another large skillet, heat the remaining oil if needed and sauté the remaining garlic for 30 seconds. Add the riced cauliflower, a pinch of salt, and cook over medium-high heat for 4 to 5 minutes until tender but not mushy.

6. 6

   6. Stir the chopped parsley and the remaining lemon juice into the cauliflower rice. Mix well, taste, and adjust salt if needed.

7. 7

   7. Serve a bed of parsley cauliflower rice, place the chicken with its light romesco sauce on top or alongside, and add the roasted Brussels sprouts.

8. 8

   8. Finish the dish with an extra spoonful of sauce over the chicken and, if desired, a little more fresh parsley on top.