Citrus Thyme Chicken with Warm Radish-Chive Butter Sauce, Served with Golden Cauliflower and Zucchini Ribbons

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan, toss it with 30 ml (2 tbsp) olive oil, 3 g salt, and 1 g black pepper. Roast at 220°C / 425°F for 25 to 30 minutes, turning halfway through, until golden and tender.

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   2. While the cauliflower roasts, pat the chicken breasts dry with paper towels. Season them with 3 g salt, 1 g black pepper, the lemon zest, orange zest, and half of the thyme leaves.

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   3. Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken breasts for 3 to 4 minutes per side, until nicely colored.

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   4. Transfer the skillet with the chicken to the oven and finish cooking at 200°C / 400°F for 8 to 12 minutes, or until cooked through in the center. Remove the chicken and let it rest for 5 minutes.

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   5. In another large skillet, melt 15 g (1 tbsp) butter over medium heat. Add the radishes and cook for 4 to 5 minutes, stirring, until tender but still slightly firm. Stir in the garlic and cook 30 seconds more.

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   6. Add the chicken broth, lemon juice, Dijon mustard, and the remaining thyme to the radishes. Cook for 2 to 3 minutes until the sauce reduces slightly.

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   7. Lower the heat and add the remaining 30 g (2 tbsp) butter along with the chives. Stir until the sauce becomes glossy. Taste and adjust with the remaining salt and pepper if needed.

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   8. In a separate skillet, sauté the zucchini ribbons with 1 teaspoon of pan juices or 1 tablespoon of water for 1 to 2 minutes over medium-high heat, just until slightly softened.

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   9. Serve a bed of roasted cauliflower and zucchini ribbons on each plate. Place one chicken breast on top and finish with the warm radish-chive butter sauce.

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    10. If desired, add a little extra fresh chives on top just before serving.