Thyme and Lemon Chicken with Cauliflower-Celery Cream, Sautéed Mushrooms, and Pumpkin Seeds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and place them on a plate. Toss them with 1 tablespoon olive oil, the lemon zest, 1 tablespoon lemon juice, half of the thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let stand for 10 minutes.

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   2. Meanwhile, bring a medium pot of water with a pinch of salt to a boil. Cook the cauliflower and celery for 10 to 12 minutes, until very tender. Drain well.

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   3. Transfer the cooked cauliflower and celery to a blender or food processor. Add the Greek yogurt, 120 ml / 1/2 cup hot vegetable broth or water, 1 tablespoon olive oil, and a pinch of salt. Blend until smooth and creamy. Add a little more broth if needed to adjust the texture. Keep warm.

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   4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken breasts for 2 minutes per side. Transfer the skillet to the oven and cook for 8 to 10 minutes at 220 °C / 425 °F, or until the chicken is cooked through. Remove and let rest for 5 minutes.

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   5. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds. Add the mushrooms, remaining thyme, 1 tablespoon lemon juice, a pinch of salt, and black pepper. Sauté for 6 to 8 minutes, until the mushrooms are golden and tender.

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   6. Toast the pumpkin seeds in a small dry skillet for 2 to 3 minutes over medium heat, stirring, until fragrant and lightly crisp.

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   7. Spoon a layer of cauliflower-celery cream onto each plate. Place one chicken breast on top, add the sautéed mushrooms, and finish with the toasted pumpkin seeds. Adjust salt and pepper if desired.

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   8. If you like, add a few extra drops of lemon juice right before serving for a brighter finish.